Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
Само за регистроване кориснике
2014
Аутори
Terzić-Vidojević, AmarelaMihajlović, Sanja
Uzelac, Gordana
Veljović, Katarina
Tolinački, Maja
Živković, Milica
Topisirović, Ljubiša
Kojić, Milan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlasic mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)(5) primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Strept...ococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.
Кључне речи:
Rep-PCR / Microbiological characterization / Lactic acid bacteria / Artisanal dairy products / 16S rDNA sequencingИзвор:
Food Microbiology, 2014, 39, 27-38Издавач:
- Academic Press Ltd- Elsevier Science Ltd, London
Финансирање / пројекти:
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
DOI: 10.1016/j.fm.2013.10.011
ISSN: 0740-0020
PubMed: 24387849
WoS: 000331682600005
Scopus: 2-s2.0-84888115666
Институција/група
TorlakTY - JOUR AU - Terzić-Vidojević, Amarela AU - Mihajlović, Sanja AU - Uzelac, Gordana AU - Veljović, Katarina AU - Tolinački, Maja AU - Živković, Milica AU - Topisirović, Ljubiša AU - Kojić, Milan PY - 2014 UR - http://intor.torlakinstitut.com/handle/123456789/716 AB - The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlasic mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)(5) primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity. PB - Academic Press Ltd- Elsevier Science Ltd, London T2 - Food Microbiology T1 - Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons EP - 38 SP - 27 VL - 39 DO - 10.1016/j.fm.2013.10.011 ER -
@article{ author = "Terzić-Vidojević, Amarela and Mihajlović, Sanja and Uzelac, Gordana and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Topisirović, Ljubiša and Kojić, Milan", year = "2014", abstract = "The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlasic mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)(5) primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.", publisher = "Academic Press Ltd- Elsevier Science Ltd, London", journal = "Food Microbiology", title = "Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons", pages = "38-27", volume = "39", doi = "10.1016/j.fm.2013.10.011" }
Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Veljović, K., Tolinački, M., Živković, M., Topisirović, L.,& Kojić, M.. (2014). Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. in Food Microbiology Academic Press Ltd- Elsevier Science Ltd, London., 39, 27-38. https://doi.org/10.1016/j.fm.2013.10.011
Terzić-Vidojević A, Mihajlović S, Uzelac G, Veljović K, Tolinački M, Živković M, Topisirović L, Kojić M. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. in Food Microbiology. 2014;39:27-38. doi:10.1016/j.fm.2013.10.011 .
Terzić-Vidojević, Amarela, Mihajlović, Sanja, Uzelac, Gordana, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Topisirović, Ljubiša, Kojić, Milan, "Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons" in Food Microbiology, 39 (2014):27-38, https://doi.org/10.1016/j.fm.2013.10.011 . .