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Cited by 21Probiotics and Fermented FoodsAdvanced Scientific Research MethodsFermentation and Sensory Analysis

The DOI matches its Crossref record; 59 of the 60 references it cites were found in a registry or an index, and 1 are not checked yet.

Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties

Open access
Psomas, Evdoxios, Sakaridis, Ioannis, Boukouvala, Evridiki, Karatzia, Maria-Anastasia, Ekateriniadou, Loukia V., Samouris, Georgios·2023·Foods
DOI 10.3390/foods12020370PMC PMC9858605
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Abstract

The aim of the present study was to characterize LAB isolates from raw-milk cheeses, to evaluate some of their technological properties and to select a few ‘wild’ LAB strains that could potentially be used as starter cultures. LAB strains were isolated and identified from raw milk, curd, and cheese at 30, 60, and 90 days of ripening. A total of 100 strains were isolated, 20 from each phase of ripening. All isolates were tested for acidification ability, curd formation, and aroma production at 32 °C and 42 °C after 24 and 48 h. Following the acidification test, 42 strains were selected for identification and characterization of their technological properties. A high proportion of lactic acid bacteria and Gram + cocci were found throughout the cheese-making process. Enterococci reached their maximum proportion on the 7th day of ripening while Lactobacilli increased significantly during the first month of ripening. Forty-two strains were identified by phenotypic, biochemical, and molecular techniques. Lactococci were predominant in raw milk and curd while Lactobacilli in the ripening of the cheese. Four LAB strains including one Leuconostoc pseudomenteroides, two Lacticaseibacillus paracasei subsp. paracasei and one Enterococcus hirae, were proposed for their potential use as starters or secondary cultures.

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  • During ripening, an extremely complex set of biochemical changes occurs through the catalytic action of coagulants, indigenous milk enzymes, starter bacteria and their enzymes, and secondary microbiota and their enzymes.

    “During ripening, an extremely complex set of biochemical changes occur through the catalytic action of the following agents: coagulants; indigenous milk enzymes, especially plasmin and lipoprotein lipase, which are particularly important in cheese made from raw milk; starter bacteria (SLAB) and their enzymes; and secondary microbiota (NSLAB) and their enzymes [115,116,117].”

    From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [117]

    The Introduction and Discussion describe starter and secondary microorganisms as contributors to ripening, including proteolytic and lipolytic activity. The paper also reports using rennet to coagulate milk, but the passages do not establish that coagulants or indigenous milk enzymes catalyze changes during ripening; they do not identify plasmin or lipoprotein lipase. Page numbers were not provided in our copy. (LLM, conf=0.87)

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Research works printed but not linked: 5

  1. Georgieva, 2014, Probiotics–Health benefits, classification, quality assurance and quality control–Review, Pharmacia, 61, 22
  2. Vos, P., Garrity, G.M., Jones, D., Krieg, N.R., Ludwig, W., Rainey, F.A., Schleifer, K.-H., and Whitman, W.B. (2009). Genus Lactobacillus. Bergey’s Manual of Systematic Bacteriology, Springer. [2nd ed.]. The Firmicutes.
  3. Vos, P., Garrity, G.M., Jones, D., Krieg, N.R., Ludwig, W., Rainey, F.A., Schleifer, K.-H., and Whitman, W.B. (2009). Genus I. Leuconostoc. Bergey’s Manual of Systematic Bacteriology, Springer. [2nd ed.]. The Firmicutes.
  4. Harrigan, W., and McCance, M. Laboratory Methods in Food and Dairy Microbiology. Academic Press Inc.: London, UK, 1976.
  5. Dworkin, 2006, Leuconostoc, Oenococcus and Weissella, The Prokaryotes: A Handbook on the Biology of Bacteria: Firmicutes, Cyanobacteria, Volume 4, 267

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Metadata

Authors
Psomas, E., Sakaridis, I., Boukouvala, E., Karatzia, M.-A., Ekateriniadou, L. V., & Samouris, G.
Affiliations
Hellenic Agricultural Organization - DIMITRA (GR)
Corresponding author
Samouris, Georgios
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2023-01-12
Volume
12
Issue
2
Pages
370
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods12020370
PMC
PMC9858605
OpenAlex
W4316037872
Cited by
15
References
59
Citations by year
2026: 2 · 2025: 6 · 2024: 5 · 2023: 2
FWCI
2.16
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
General Secretariat for Research and Innovation, Greece (T1EΔΚ-03989)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
lactic acid bacteria, raw milk cheese, cheese ripening, starter cultures, secondary culture, Enterococcus hirae, Lacticaseibacillus paracasei subsp. paracasei, Leuconostoc pseudomesenteroides, Lactococcus, Lactobacillus, curd formation, aroma production, indigenous bacteria

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