The study of autochthonous lactic acid bacteria from white brined cheeses | Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva
2009
Radulović, Z., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radin, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Barać, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Đerovski, J., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Paunović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Obradović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
The aim of the study is to identify strais to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60 g NaCl/l, proteolytic ability to hydrolyze beta-casein by SDS PAGE electrophoresis and biochemical identification with API 50 CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47.7% of the isolates were classified as Lactococcus, 10.7% as Enterococcus, 35.4% as Lactobacillus and 3.1% as Leuconostoc. Dominant lactococci strain was Lactococcus lactis ssp. lactis (35.45), and lactobacilli dominant strain was Lactobacillus para. paracasei (21.5%). Isolated strains varied significantly in acid production, from very fast and good producers to very poor ones. All isolated lactic acid bacteria grew in 20 and 40 g NaCl/l, while 25 isolates grew in 60 g NaCl/l. Isolates showed different proteolytic ability to hydrolyze beta-casein. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potencially useful as new starter cultures for industrial production of cheeses.
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