Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time flight mass spectrometry (MALDI-TOF MS). Analysis 23 samples, produced in different regions country, performed two ripening times (three or six months post-production). The identified microbiota were primarily constituted lactic acid bacteria. A total 13 genera obtained. dominant species both Lactobacillus plantarum (100.0% and 87.0%, at three post-production, respectively), brevis (56.5% 73.9%), paracasei 39.1%), rhamnosus (13.0% 17.4%), paraplantarum (4.3% 26.1%), curvatus (8.7% 8.7%). Other included Enterococcus faecalis (47.8% 43.5%), faecium (34.8% durans malodoratus 4.3%), Streptococcus salivarius subsp. thermophilus (21.7% 30.4%). increased time found to be correlated decreased solids (r = 0.616; p 0.002), protein 0.683; < 0.001), PH 0.780; 0.001). results this study contribute better understanding core cheese.