## 3 Results
### Minor Volatiles in Functional Katiki Domokou-Type Cheese
\begin{table}
\begin{tabular}{l c c c c c c c} \hline
**Compound** & **Identification Method** & \multicolumn{2}{c}{**KC**} & \multicolumn{2}{c}{**KFP**} & \multicolumn{2}{c}{**KIP**} \\ \hline  & & **d0** & **d3** & **d0** & **d3** & **d0** & **d3** \\ \hline
**Organic acids** & & & & & & & \\ Hexanoic acid & KI & 0.1 & N. D. & N. D. & 0.8 & 0.2 & 0.4 \\ Sorbic acid & KI & 0.5 & 0.5 & 1.0 & 1.5 & 0.4 & 0.2 \\ Octanoic acid & KI & 0.1 & 0.4 & 0.1 & 3.5 & 0.1 & 0.1 \\ Benzoic acid & KI & 0.3 & 0.6 & 0.1 & 1.0 & 0.1 & 0.1 \\ Decanoic acid & KI & N. D. & 0.1 & 0.1 & 1.9 & 0.3 & 0.1 \\
**Alcohols** & KI & & & & & & \\
2-methyl-1 propanol & KI & N. D. & N. D. & 0.1 & 0.2 & 0.3 & 0.5 \\
3-methyl-1 butanol & KI & 0.2 & 1.0 & 1.4 & 3.1 & 2.4 & 9.4 \\
2-methyl-1 butanol & KI & N. D. & N. D. & 0.3 & 0.4 & 0.4 & 1.4 \\
1-hexanol & KI & N. D. & N. D. & N. D. & N. D. & 0.1 & 0.1 \\
2-methyl-phenol & KI & N. D. & N. D. & N. D. & N. D. & 0.1 & 0.1 \\
2-phenylethanol & KI & 0.2 & 1.3 & 0.9 & 1.3 & 1.1 & 3.1 \\
**Carbonyl compounds** & & & & & & & \\
2-methyl-propanal & KI & N. D. & N. D. & N. D. & N. D. & N. D. & 0.1 \\ Butanal & KI & N. D. & N. D. & N. D. & N. D. & N. D. & N. D. \\
3-methyl-butanal & KI & N. D. & N. D. & N. D. & 0.4 & 0.1 & 0.2 \\
2-methyl-butanal & KI & N. D. & N. D. & N. D. & N. D. & 0.1 & 0.1 \\
2-pentanone & KI & N. D. & 0.1 & N. D. & N. D. & N. D. & N. D. \\
3-hydroxy-butanone & KI & N. D. & N. D. & N. D. & N. D. & 0.3 & 0.4 \\ Hexanal & KI & N. D. & 0.1 & 0.2 & 0.1 & 0.1 & 0.1 \\
2-heptanone & KI & N. D. & 0.1 & N. D. & N. D. & 0.1 & N. D. \\ Heptanal & KI & N. D. & N. D. & 0.1 & N. D. & N. D. & N. D. \\ Benzeneacetaldehyde & KI & N. D.. & N. D. & N. D. & 0.1 & 0.1 & 0.1 \\
2-nonanone & KI & N. D. & N. D. & N. D. & 0.1 & N. D. & N. D. \\
**Miscellaneous Compounds** & & & & & & & \\
2-methyl-1,3- pentadiene & KI & N. D. & N. D. & N. D. & 0.1 & 0.1 & 0.2 \\ Octane & KI & N. D. & N. D. & 0.1 & 0.1 & 0.1 & 0.1 \\
2,4-dimethyl-1-heptane & KI & N. D. & N. D. & N. D. & N. D. & 0.3 & 0.4 \\ Styrene & KI & N. D. & N. D. & N. D. & 0.1 & N. D. & 0.1 \\
2,6-dimethyl-pyrazine & KI & N. D. & N. D. & N. D. & N. D. & 0.2 & 0.1 \\ a-pinene & KI & N. D. & 0.1 & N. D. & N. D. & 0.2 & 0.1 \\ Decane & KI & N. D. & N. D. & 0.1 & 1.5 & 0.7 & 0.9 \\ Limonene & KI & N. D. & 0.1 & N. D. & N. D. & 0.3 & 0.2 \\
3-ethyl-2,5-dimethyl-pyrazine & KI & N. D. & N. D. & N. D. & N. D. & 0.2 & 0.4 \\ Dodecane & KI & N. D. & N. D. & N. D. & 8.0 & 1.2 & 1.6 \\
1,3-bis(1,1-dimethylethyl)-benzene & KI & N. D. & N. D. & 0.1 & 1.2 & 0.3 & 0.4 \\ Tetradecane & KI & N. D. & N. D. & N. D. & 1.0 & 0.1 & 0.1 \\
**Total volatiles** & & & & & & & \\ \hline \end{tabular}  
* KI—Tentative identification by the Kovats retention index compared to the literature. N. D.—Not detected. KC—control cheese, KFP—cheese with free _P. acidilactic_ ORE5 cells, KIP—cheese with immobilized _P. acidilactic_ ORE5 cells on pistachio nuts.  
\end{table} 
Table 6: _Cont._Effect of Immobilized Pediococcus acidilactici ORE5 Culture on Bacteria Microbiome of Katiki Domokou-Type Cheese  
Molecular analysis was performed in all the cheese samples after 3 days of storage, in order to evaluate the composition of the bacterial microbiome. Microbial diversity was assessed using Shannon and Simpson indices, as shown in Table 7. The replicates of the KIP sample exhibited greater diversity compared to KC and KFP samples (\(p<0.05\)). Furthermore, the KC sample replicates were more diverse than the KFP sample (\(p<0.05\)). The relative abundances of bacterial phyla and genera are presented in Figures 2 and 3, respectively. At the phyla level, the most abundant phylum (\(>\)93%) was _Firmicutes_ in all samples (\(p<0.05\)), followed by _Proteobacteria_ (0.41-3.79%) and _Bacteroideetes_ (0.22-2.88%). _Actinobacteria_ were present in lower levels (0.13-0.20%), while _Saccharhacteria_, formerly known as _TM7_, were found only in the KC sample (0.02%).