Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese
2007
Topisirovic, Lj. | Veljovic, K. | Terzic-Vidojevic, A. | Strahinic, I. | Kojic, M., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)
Serbian traditional artisan Zlatar cheese belongs to the group of white, semi-hard home-made cheeses, which are produced from no pasteurized cow milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.
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