# Microbiota \"Fingerprint\" of Greek Feta Cheese through Ripening
## 3 Results
### Microbiological Analysis of Feta Cheese  
The results of the microbiological analysis are presented in Tables 2 and 3, and Figures 1-4. Total viable counts (TVC) did not differ significantly between the two ripening times (\(p\) = 0.193). The most abundant bacterial genus was the _Lactobacillus_ which was detected in all samples (100%) of both ripening periods. Total _Lactobacillus_ counts did not differ \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Ripening Period**} & \multicolumn{2}{c}{**Paired Samples \(t\) Test**} \\ \hline  & **3 Months** & **6 Months** & **P (2-Tailed)** & \
\begin{tabular}{c} **Pearson** \\ **Correlation r** \\ \end{tabular} &
\begin{tabular}{c} **Pearson Correl.** \\ **Signif. P** \\ \end{tabular} \\ \hline Samples N\# & 23 & 23 & & & \\ Moisture (\%) & 51.62 \(\pm\) 2.41 & 51.86 \(\pm\) 2.90 & 0.684 & - & - \\ Total solids (\%) & 48.55 \({}^{\mathrm{a}}\)\(\pm\) 2.20 & 47.57 \({}^{\mathrm{b}}\)\(\pm\) 2.69 & 0.043 & 0.617 & 0.002 \\ Protein (\%) & 18.30 \({}^{\mathrm{a}}\)\(\pm\) 1.96 & 17.30 \({}^{\mathrm{b}}\)\(\pm\) 2.19 & 0.008 & 0.683 & \textless{}0.001 \\ Fat (\%) & 25.42 \(\pm\) 2.15 & 24.60 \(\pm\) 2.40 & 0.086 & - & - \\ Salt (\%) & 1.87 \(\pm\) 0.06 & 1.87 \(\pm\) 0.08 & 0.927 & - & - \\ pH & 4.60 \({}^{\mathrm{a}}\)\(\pm\) 0.09 & 4.50 \({}^{\mathrm{b}}\)\(\pm\) 0.09 & \textless{}0.001 & 0.780 & \textless{}0.001 \\ \hline \hline \end{tabular} Values are expressed as \"Means \(\pm\) Standard deviations\".\({}^{\mathrm{a,b}}\) Different superscript letters in rows indicate statistically significant differences (\(p\) < 0.05).  
\end{table} 
Table 1: Chemical analysis of Feta cheese samples according to their ripening time (three vs. six months). significantly (\(p\) = 0.497) between the two ripening periods. However, differences were identified in the detection of specific _Lactobacillus_ species, with the predominant being _Lb. plantarum_ (identified in 100.0% and 87.0% of samples from the three and six months of ripening periods, respectively), followed by _Lb. brevis_ (56.5% and 73.9%), _Lb. paracasei_ (56.5% and 39.1%), _Lb. rhamn_ (13.0% and 17.4%), _Lb. paraplantarum_ (4.3% and 26.1%), and _Lb. curvatus_ (8.7% and 8.7%). _Lb. pentosus_ (4.3%) and _Lb. delbrueckii_ (4.3%) and _Lb. fermentum_ (8.7%) were only identified in samples from the three months ripening period. Furthermore, _Lb. corniformis_ (4.3%), _Pediococcus acidilactici_ (4.3%), and _Pediococcus parvulus_ (4.3%) were only identified in samples from the six-month ripening period. The second major bacterial genus was _Enterococcus_, while the most abundant species were _E. faecalis_ (identified in 47.8% and 43.5% of samples from the three and six months of ripening periods, respectively), followed by _E. facecium_ (34.8% and 17.4%), _E. mutans_ (13.0% and 17.4%), and _E. malodoratus_ (4.3% and 4.3%). The third major bacterial genus was Streptococcus, with prominent species _Streptococcus sal._ spp. _thermophilus_ (identified in 21.7% and 30.4% of samples from the three and six months of ripening periods, respectively). \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{2}{c}{**B ripening Period**} & \multicolumn{2}{c}{**Paired Samples \(t\) Test**} \\ \hline  & **3 Months** & **6 Months** & **P (2-Tailed)** & **Pearson Correlation r** & **Pearson Correl. Signif. P** \\ \hline Samples N\# & 23 & 23 & & \\ Total Viable Counts (TVC) (Log10 cfu/g) & 7.316 \(\pm\) 0.882 & 7.044 \(\pm\) 0.656 & 0.193 & - & - \\ Total Lactic Acid Bacteria (Log10 cfu/g) & 7.408 \(\pm\) 0.906 & 7.554 \(\pm\) 1.142 & 0.497 & - & - \\ \hline \hline \end{tabular} Values are expressed as “Means \(\pm\) Standard deviations”.  
\end{table} 
Table 2: Total viable counts and total lactic acid bacteria of Feta cheese samples according to their ripening time (three vs. six months).