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Kopanisti is a Greek artisan cheese produced from raw milk in the island of Mykonos, Greece. The milk is left to rest for 12–24 h and then the rennet is added. After its formation the curd is left to drain for 2–3 days and is ready either for consumption (as tyrovolia fresh cheese), or with the addition of extra salt, the curd is left to ripen through further fermentation and surface development of Penicillium fungi, aprocess leading to the production of the traditional Greek cheese Kopanisti. From 120 samples of kopanisti, 574 Lactobacillus strains were isolated, distributed in 17 species (16 of them isolated from tyrovolia as well). Strains from 15 species were found resistant or multiresistant against 15 antimicrobial agents, representing all categories of antibiotics. Analysis revealed that the resistance was moderated during ripening of the curd from tyrovolia to Kopanisti. Resistance against penicillin G, ampicillin/sulbactam, clindamycin, chloramphenicol, streptomycin, trimethoprim, metronidazole, vancomycin, teichoplanin, and quinupristin/dalvopristin was significantly enhanced, while the resistance against ampicillin, erythromycin, oxytetracycline, gentamycin, and fucidic acid was significantly reduced. These changes during ripening suggest that resistance to antimicrobials is a dynamic process subjected to environmental factors. The biodiversity of isolated Lactobacillus strains is impressive and explains the exquisite sensorial characteristics of the cheese. However, the extent of the resistance is alarming.

科帕尼斯蒂奶酪（Kopanisti）是产自希腊米科诺斯岛的手工生乳奶酪，以生乳为原料制作。先将生乳静置12~24小时，随后加入凝乳酶（rennet）。凝块形成后，将其沥干2~3天，即可直接食用（此时为提罗沃利亚鲜奶酪（tyrovolia））；若额外添加食盐，则将凝块置于环境中进一步发酵，并使其表面生长青霉菌（Penicillium fungi），通过这一过程即可得到传统希腊奶酪科帕尼斯蒂（Kopanisti）。从120份科帕尼斯蒂奶酪样本中，共分离得到574株乳杆菌（Lactobacillus）菌株，分属于17个物种（其中16个物种同样可从提罗沃利亚鲜奶酪中分离得到）。经检测，15个物种来源的菌株对15种抗菌剂（antimicrobial agents）表现出耐药性或多重耐药性，覆盖所有类别抗生素。分析结果显示，在从提罗沃利亚鲜奶酪到科帕尼斯蒂奶酪的熟成过程中，菌株的耐药性呈现动态变化。菌株对青霉素G（penicillin G）、氨苄西林/舒巴坦（ampicillin/sulbactam）、克林霉素（clindamycin）、氯霉素（chloramphenicol）、链霉素（streptomycin）、甲氧苄啶（trimethoprim）、甲硝唑（metronidazole）、万古霉素（vancomycin）、替考拉宁（teichoplanin）以及奎奴普汀/达福普汀（quinupristin/dalvopristin）的耐药性显著增强，而对氨苄西林（ampicillin）、红霉素（erythromycin）、土霉素（oxytetracycline）、庆大霉素（gentamycin）以及夫西地酸（fucidic acid）的耐药性则显著降低。熟成过程中的这些变化表明，抗菌剂耐药性是一个受环境因素影响的动态过程。分离得到的乳杆菌菌株具有丰富的生物多样性，这也解释了该奶酪优异的感官品质。然而，其耐药性的范围与程度令人担忧。