The microfloras of brines from two commercial factories manufacturing tradi
tional feta cheese were examined over a period of 60 days, which is the nor
mal maturation time for Greek feta. Non-starter lactic acid bacteria were t
he dominant group, and Lactobacillus paracasei ssp. paracasei and Lactobaci
llus plantarum were the principal species identified. A number of strains o
f 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 matur
ation of feta cheese. No recognized pathogens were isolated from the brines
of either factory.