PMID- 12568755
OWN - NLM
STAT- MEDLINE
DCOM- 20030520
LR  - 20190906
IS  - 0168-1605 (Print)
IS  - 0168-1605 (Linking)
VI  - 82
IP  - 2
DP  - 2003 Apr 25
TI  - Evolution of microbial populations during traditional Feta cheese manufacture and 
      ripening.
PG  - 153-61
AB  - In three different dairies (A, B and C) located in Peloponess region (Southern 
      Greece), traditional Feta cheese trials took place February to March using 
      mixtures of sheep's and goat's milk. Only small variations in the evolution of 
      microbial groups were observed during the whole ripening period. The main groups, 
      such as thermophilic cocci, mesophilic lactococci, thermophilic lactobacilli, 
      nonstarter lactic acid bacteria (NSLAB), presumptive Leuconostoc, enterococci and 
      micrococci, reached their highest levels during the first 16 days, and then 
      declined approximately 1-2 log units until the end of ripening. The remaining 
      groups investigated, comprising yeasts, coliforms and Escherichia coli, were 
      highest at day 4. The yeasts remained constant, while coliforms and E. coli 
      decreased sharply and were not detectable after 120 days of ripening. A number of 
      146 isolates (dairy A) taken from all stages of the manufacturing and ripening 
      process were purified and studied. Lactobacillus plantarum (58/146) and isolates 
      of related species Lactobacillus pentosus and Lactobacillus paraplantarum 
      (16/146) were the most common microorganisms found during cheese ripening. 
      Streptococcus thermophilus (23/146) and Lactobacillus delbrueckii subsp. 
      bulgaricus (20/146) were detected in high levels up to 20 days, and then 
      gradually reduced. Enterococcus faecium (29/146) was found in all manufacturing 
      and ripening stages.
FAU - Manolopoulou, Eugenia
AU  - Manolopoulou E
AD  - Laboratory of Dairy Research, Department of Food Science and Technology, 
      Agricultural University of Athens, Iera Odos 75, Greece. idte2mae@aua.gr
FAU - Sarantinopoulos, Panagiotis
AU  - Sarantinopoulos P
FAU - Zoidou, Evagelia
AU  - Zoidou E
FAU - Aktypis, Anastasios
AU  - Aktypis A
FAU - Moschopoulou, Ekaterini
AU  - Moschopoulou E
FAU - Kandarakis, Ioannis G
AU  - Kandarakis IG
FAU - Anifantakis, Emmanuel M
AU  - Anifantakis EM
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
SB  - IM
MH  - Animals
MH  - Bacteria/*growth & development
MH  - Cheese/*microbiology
MH  - Colony Count, Microbial
MH  - Enterobacteriaceae/growth & development
MH  - Enterococcus/growth & development
MH  - Fermentation
MH  - *Food Microbiology
MH  - Goats
MH  - Greece
MH  - Lactobacillus/growth & development
MH  - Lactococcus/growth & development
MH  - Leuconostoc/growth & development
MH  - Micrococcaceae/growth & development
MH  - Milk/microbiology
MH  - Sheep
MH  - Yeasts/growth & development
EDAT- 2003/02/06 04:00
MHDA- 2003/05/21 05:00
CRDT- 2003/02/06 04:00
PHST- 2003/02/06 04:00 [pubmed]
PHST- 2003/05/21 05:00 [medline]
PHST- 2003/02/06 04:00 [entrez]
AID - S0168160502002581 [pii]
AID - 10.1016/s0168-1605(02)00258-1 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2003 Apr 25;82(2):153-61. doi: 
      10.1016/s0168-1605(02)00258-1.