The microbiological characteristics of Greek Protected Designation of Origin (PDO) cheeses were determined and isolated bacteria were investigated. Six cheese types were examined: Anevato, Batzos, Feta, Galotyri, Kalathaki Limnou and Kopanisti. The highest levels of faecal indicator bacteria, presumptive Listeria spp. and presumptive Staphylococcus aureus were all recorded in Batzos cheese, and the lowest in Feta and Kopanisti. Of the 35 isolates examined with 16S rRNA sequencing, 26 were Lactobacillus spp., eight were Enterococcus spp. and one was Pediococcus parvulus. Of 30 isolates investigated, 86.7% grew well on galactooligosaccharides, while 66.7% grew well on fructooligosaccharides. Cell-free culture supernatants (pH 6) of 14 isolates were inhibitory against some or all of Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli. This research demonstrates that Greek PDO cheeses are of variable microbiological quality and are a rich source of potentially useful bacteria that can be used as antimicrobial synbiotics or biopreservative cultures.

确定了希腊受保护的原产地名称 (PDO) 奶酪的微生物特征并研究了分离的细菌。检查了六种奶酪：Anevato、Batzos、Feta、Galotyri、Kalathaki Limnou 和 Kopanisti。最高水平的粪便指示菌，推定李斯特菌属。和推定的金黄色葡萄球菌均在 Batzos 奶酪中记录，在 Feta 和 Kopanisti 中最低。在用 16S rRNA 测序检测的 35 个分离株中，26 个为乳杆菌属，8 个为肠球菌属。一种是细小片球菌. 在研究的 30 个分离株中，86.7% 在低聚半乳糖上生长良好，而 66.7% 在低聚果糖上生长良好。14 个分离株的无细胞培养上清液 (pH 6) 对部分或全部鼠伤寒沙门氏菌、单核细胞增生李斯特菌和大肠杆菌具有抑制作用。这项研究表明，希腊 PDO 奶酪的微生物质量各不相同，并且是潜在有用细菌的丰富来源，可用作抗菌合生元或生物防腐剂培养物。