Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened

Galotyri is the most popular traditional Greek PDO soft acid-curd cheese. This study compared microbial numbers and types characterized lactic acid bacteria (LAB) biota of two artisan-type cheese varieties, one marketed fresh (Brand-K) other ripened (Brand-Z). Two retail batches each variety were analyzed, a total 102 LAB isolates biochemically identified. (7.2–9.3 log CFU/g) prevailed in all cheeses, followed by yeasts (5.8–6.8 CFU/g). Typical starter strains Streptococcus thermophilus Lactobacillus delbrueckii abundant species batches. However, Brand-K cheeses had 1–3 units higher thermophilic counts than Brand-Z which contained more diverse viable comprising Lacticaseibacillus paracasei, Leuconostoc mesenteroides, Lentilactobacillus (L. diolivorans, L. kefiri, hilgardii), Pediococcus inopinatus/parvulus, few spontaneous nonstarter streptococci lactobacilli, Enterococcus faecium E. faecalis at subdominant levels.Conversely, enriched members Lactiplantibacillus plantarum group; sporadically isolated, including Lactococcus lactis. All safe (pH 3.9–4.0). No Salmonella spp. or Listeria monocytogenes detected 25-g samples culture enrichment; however, innocua coagulase-positive staphylococci (850 survived batch. Gram-negative <100 CFU/g cheeses. In conclusion, ripening reduced viability but increased diversity present market