IMR Press / FBE / Volume 14 / Issue 4 / DOI: 10.31083/j.fbe1404031
Open Access Original Research
Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome
Show Less
1 Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
2 Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
3 Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, 14123 Lycovrissi, Attiki, Greece
*Correspondence: (Yiannis Kourkoutas)
Academic Editor: Yasuhito Shimada
Front. Biosci. (Elite Ed) 2022, 14(4), 31;
Submitted: 15 May 2022 | Revised: 16 August 2022 | Accepted: 17 August 2022 | Published: 2 December 2022
(This article belongs to the Special Issue Microbiome applications in food, nutrition and health)
Copyright: © 2022 The Author(s). Published by IMR Press.
This is an open access article under the CC BY 4.0 license.

Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures. Due to significant reduction of cell viability often witnessed during food production processes and storage, immobilization is proposed to ascertain high probiotic cell loads required to confer the potential health benefits. Hence, the aim of the present study was to investigate the effect of free or immobilized Lactiplantibacillus plantarum T571 on whey protein on feta cheese microbiome. Methods: Next-Generation Sequencing technology was used to investigate cheese microbiome. Cheese samples containing free or immobilized Lactiplantibacillus plantarum T571 (a wild type strain isolated from Feta cheese brine) on whey protein, along with products containing commercial starter culture, were analyzed. Results: The results showed a great diversity of bacteria and fungi genera among the samples. An increased presence of Lactobacillus OTUs in cheese with immobilized cells on whey protein was witnessed, highlighting the survival of the strain in the final product. The immobilized culture had also a significant impact on other genera, such as Lactococcus, Leuconostoc and Debaryomyces, which are associated with improved technological characteristics and health benefits. Conclusions: Enrichment of feta cheese with immobilized potential probiotics to secure cell viability consists of an industrial challenge and leads to distinct microbiome composition that may be used as a valuable food authenticity tool.

next-generation sequencing
feta cheese
whey protein
food authenticity
MIS 5047291/Infrastructure of Microbiome Applications in Food Systems-FOODBIOMES
NSRF 2014-2020/Competitiveness, Entrepreneurship and Innovation
Greece and the European Union (European Regional Development Fund)
Fig. 1.
Back to top