The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria

Artisanal cheeses, in particular those prepared from raw milk, are the most commonly used ecosystems to mine microorganisms with both technological and human-health related potential. In the present study, the microbiota of two Greek artisanal cheeses, the PDO Kalathaki and the non-PDO Melichloro, was explored via classical microbiological analysis. Lactic acid bacteria isolated mainly belonged to the genus Enterococcus (66%) and to a lesser...