Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Table 2

Numbers and kinds of microbial strains isolated from raw and fermented milk samples, as well as the inoculum (starter culture) used for the production of Trachanas. Identification was performed after sequencing the 16S rRNA gene fragments of bacterial DNA or the ITS region for the yeasts.

Species	Raw milk		Starter culture		Fermented milk
	%	Number of isolates	%	Number of isolates	Day 1	Day 2	Day 3	Day 4	Day 5	Number of isolates; (in total)	%
Lactic acid bacteria
Lactococcus lactis	33.3	4	9.1	1	6	11	14	8	—	39	27.9
Lactococcus spp.		—		—	—	1	8	1	—	10	7.1
Lactobacillus casei/paracasei	8.3	1	72.7	8	4	3	—	—	—	7	5.0
Lactobacillus helveticus		—		—	1	—	—	—	—	1	0.7
Lactobacillus gasseri	8.3	1		—						—
Lactobacillus spp.		—	9.1	1	2	1	—	—	25	28	20.0
Enterococcus faecalis		—		—	1	1	2	3	1	8	5.7
Enterococcus faecium		—		—	—	—	—	—	1	1	0.7
Enterococcus gallinarum	8.3	1		—						—
Enterococcus canintestini		—		—	—	—	—	—	1	1	0.7
Enterococcus spp.	8.3	1		—	—	1	1	1	—	3	2.1
Leuconostoc mesenteroides		—		—	—	—	—	1	—	1	0.7
Streptococcus spp.	16.7	2		—						—
Other bacteria
Staphylococcus epidermidis		—		—	1	—	—	—	—	1	0.7
Macrococcus caseolyticus	16.7	2		—	—	—	—	—	—	—	—
Enterobacter spp.		—		—	—	—	—	—	1	1	0.7
Acinetobacter spp.		—		—	—	1	—	—	—	1	0.7
Acetobacter cibinongensis		—		—	—	—	—	—	1	1	0.7
Yeasts
Saccharomyces unisporus		—	9.1	1	6	2	3	6	8	25	17.9
Saccharomyces spp.		—		—	—	—	3	1	—	4	2.9
Kluyveromyces marxianus		—		—	3	2	1	2	—	8	5.7
Total	100.0	12	100.0	11	24	23	32	23	38	140	100.0

Empty cells represent the absence of the respective species.