Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period
2009
Terzic-Vidojevic, A., University of Belgrade, Belgrade (Serbia). Institute of Molecular Genetics and Genetic Engineering | Lozo, J., University of Belgrade, Belgrade (Serbia). Institute of Molecular Genetics and Genetic Engineering | Topisirovic, Lj., University of Belgrade, Belgrade (Serbia). Institute of Molecular Genetics and Genetic Engineering
In this study two raw cow milk cheeses of a different ripening period were examined. The cheeses were taken from a country households in the region of mountain Stara Planina (Serbia) and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer. The LAB isolates from cheese BGPT9 (four days old) belonging to the eight species of LAB, while in the BGPT10 cheese (eight months old) only two species were present (Lactobacillus plantarum and Enterococcus faecium). Proteolytic activity showed 30 LAB from BGPT9, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species) possessed partial ability to hydrolyse beta-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.
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