Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening
2011
Jokovic, N., Faculty of Technology, Leskovac (Serbia) | Vukasinovic, M., Faculty of Technology and Metallurgy, Belgrade (Serbia) | Veljovic, K., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Tolinacki, M., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Topisirovic, L., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)
Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.
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