ArticleMicroorganisms2021
Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 30 citations in OpenAlex.
- Antimicrobial Effect of Oregano Essential Oil in Na-Alginate Edible Films for Shelf-Life Extension and Safety of Feta Cheese.Pathogens (Basel, Switzerland) · 2026Article
- Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese.Molecular diversity · 2025Article
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
- Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics.Foods (Basel, Switzerland) · 2024Article
- Utility of dairy microbiome as a tool for authentication and traceability.Open life sciences · 2024Review
- Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).Foods (Basel, Switzerland) · 2023Article
- Article
- An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota.Microorganisms · 2023Article
- Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.Frontiers in microbiology · 2023Article
- Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment.Microorganisms · 2022Article
- Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics.Microorganisms · 2022Article
Corrections and comments
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Authors and funding
11 authors at 4 institutions in 2 countries.
Funding
Abstract
backgroundThe identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese.
methodsTen commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis.
resultsThe biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese,
conclusionsThe application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.
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