Microbiology of brines used to mature feta cheese

The microfloras of brines from two commercial factories manufacturing traditional feta cheese were examined over a period of 60 days, which is the normal maturation time for Greek feta. Non-starter lactic acid bacteria were the dominant group, and Lactobacillus paracasei ssp. paracasei and Lactobacillus plantarum were the principal species identified. A number of strains of Debaryomyces hansenii were isolated from the brines, and both the yeasts and the lactobacilli possessed enzymes capable of degrading fat or protein. It is suggested that these microfloras play an important role in the maturation of feta cheese. No recognized pathogens were isolated from the brines of either factory.