The microflora of five batches of Orinotyri, a cheese made from raw ewe's m
ilk, was studied in ten day and three-month-old cheese. Mean log counts of
7.94 for Enterobacteriaceae and 741 for coliforms in fresh cheese were redu
ced (P < 0.05) by 3.02 and 2.76 log units, respectively during ripening, it
also seems that high cheese pH (means: ten days, 6.31 three months, 5.79)
did not favour the growth of yeasts. These organisms were found at low leve
ls only in fresh cheese. Lactic acid bacteria numbers of the cheese at ten
days decreased significantly (P < 0.05) in the three-month-old cheese, but
they were still present at high levels (mean log counts. lactobacilli, 5.78
; lactococci, 8.24; enterococci, 6.20) Enterococci predominated in the fres
h cheese, but they were outnumbered by lactococci in three-month-old cheese
. Enterococcus faecalis and Lactococcus lactis subsp. lactis were the most
frequently isolated species. Acid production by Lc, lactis subsp, lactis st
rains varied considerably and the same was observed for their caseinolytic,
lipolytic and peptidolytic activities. The results suggest the possibility
of choosing strains for industrial fermentation. (C) 2001 Academic.