“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”

Abstract The purpose of the present investigation was to study the microbiological and physicochemical characteristics of Graviera cheese from raw milk, Graviera Naxou and Graviera Kritis, made in each of the respective islands, in order to discriminate those two types of cheeses. Totally, 103 Non Starter Lactic Acid Bacteria (NSLAB) isolates were obtained from fresh cheeses and after grouping by SDS-PAGE, selected strains were identified by 16S rRNA gene sequencing analysis. In Graviera Naxou leuconostocs and Lactobacillus brevis predominated. In Graviera Kritis lactococci predominated while enterococci and leuconostocs constituted a significant part. Mature Graviera Kritis cheeses had lower ( P