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Feta cheese proteins: Manifesting the identity of Greece׳s National Treasure.

ABSTRACT: Over the last years, there has been tremendous debate regarding the identity of feta cheese and under which terms such food with historical ties to ancient Greece can be discriminated among others, based on its unique traits and characteristics. This analysis sets the foundation towards a much anticipated control procedure, by deciphering for the first time the core elements of this food; its proteins. In this initial report, we amassed representative feta cheese samples/types from parts of Greece entitled to produce this "protected designation of origin" (p.d.o) cheese type and analyzed in full their protein content by employing exhaustive deep-proteome analyses. Several groups of proteins were identified, implicated in diverse functions as well as proteins under multiple abundances, while the final feta cheese protein list was set to include solely core-proteins identified in every analyzed sample. Through this data article we report, for the first time, the complete protein content of feta cheese, consisting of 489 proteins, thus setting the foundation towards developing a method for identification of the original Greek product.

SUBMITTER: Anagnostopoulos AK

PROVIDER: S-EPMC6141374 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature

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Feta cheese proteins: Manifesting the identity of Greece׳s National Treasure.

Anagnostopoulos Athanasios K AK Tsangaris George Th GT

Data in brief 20180628

Over the last years, there has been tremendous debate regarding the identity of feta cheese and under which terms such food with historical ties to ancient Greece can be discriminated among others, based on its unique traits and characteristics. This analysis sets the foundation towards a much anticipated control procedure, by deciphering for the first time the core elements of this food; its proteins. In this initial report, we amassed representative feta cheese samples/types from parts of Gree ...[more]

PMID: 30229078

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Project description:Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they can impact the nutritional, technological and sensory properties of cheeses, as well as improve the safety of the product. The aim of this study was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures. Feta cheeses were produced with the commercial lactococcal starter culture and the addition of 9 LAB strains (Lactococcus lactis SMX2 and SMX16, Levilactobacillus brevis SRX20, Lacticaseibacillus paracasei SRX10, Lactiplantibacillus plantarum FRX20 and FB1, Leuconostoc mesenteroides FMX3, FMX11, and FRX4, isolated from artisanal Greek cheeses) in different combinations to produce 13 cheese trials (12 Feta trials with the adjunct LAB isolates and the control trial). In addition, Feta cheese manufactured with FMX3 and SMX2 and control Feta cheese were artificially inoculated (4 log CFU/g) with Listeria monocytogenes (a cocktail of 4 acid or non-acid adapted strains). Cheese samples were monitored by microbiological and physicochemical analyses during ripening, and microbiological, physicochemical, molecular and sensory analyses during storage at 4°C. The results showed that after manufacture, the LAB population was ca. 9.0 log CFU/g at all samples, whereas during storage, their population declined to 6.5-7.0 log CFU/g. In the Listeria inoculated samples, Listeria was absent after 60 days (end of ripening) and after 90 days in the adjunct culture, and in the control trials, respectively. Moreover, the addition of selected strains, especially Lcb. paracasei SRX10, led to cheeses with desirable and distinctive organoleptic characteristics. Furthermore, randomly amplified polymorphic PCR (RAPD-PCR) molecular analysis confirmed that the multi-functional LAB strains were viable by the end of storage. Overall, the results of this study are promising for the use of autochthonous strains in various combinations with the commercial starter culture to satisfy industry requirements and consumer demands for traditional and high added value fermented products.

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Dataset Information

Feta cheese proteins: Manifesting the identity of Greece׳s National Treasure.

Publications

Feta cheese proteins: Manifesting the identity of Greece׳s National Treasure.

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