Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses
Аутори
Terzić-Vidojević, AmarelaMihajlović, Sanja
Uzelac, Gordana
Golić, Nataša
Fira, Đorđe
Kojić, Milan
Topisirović, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotype-based assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 LAB strains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis by. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudome...senteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).
Кључне речи:
rep-PCR / lactic acid bacteria / Artisanal white brined Golija cheeses / 16S rDNA sequencingИзвор:
Archives of Biological Sciences, 2014, 66, 1, 179-192Издавач:
- Srpsko biološko društvo, Beograd, i dr.
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: 10.2298/ABS1401179T
ISSN: 0354-4664
WoS: 000330552400026
Scopus: 2-s2.0-84892427762
Институција/група
TorlakTY - JOUR AU - Terzić-Vidojević, Amarela AU - Mihajlović, Sanja AU - Uzelac, Gordana AU - Golić, Nataša AU - Fira, Đorđe AU - Kojić, Milan AU - Topisirović, Ljubiša PY - 2014 UR - http://intor.torlakinstitut.com/handle/123456789/751 AB - The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotype-based assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 LAB strains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis by. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29). PB - Srpsko biološko društvo, Beograd, i dr. T2 - Archives of Biological Sciences T1 - Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses EP - 192 IS - 1 SP - 179 VL - 66 DO - 10.2298/ABS1401179T ER -
@article{ author = "Terzić-Vidojević, Amarela and Mihajlović, Sanja and Uzelac, Gordana and Golić, Nataša and Fira, Đorđe and Kojić, Milan and Topisirović, Ljubiša", year = "2014", abstract = "The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotype-based assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 LAB strains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis by. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).", publisher = "Srpsko biološko društvo, Beograd, i dr.", journal = "Archives of Biological Sciences", title = "Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses", pages = "192-179", number = "1", volume = "66", doi = "10.2298/ABS1401179T" }
Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Golić, N., Fira, Đ., Kojić, M.,& Topisirović, L.. (2014). Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses. in Archives of Biological Sciences Srpsko biološko društvo, Beograd, i dr.., 66(1), 179-192. https://doi.org/10.2298/ABS1401179T
Terzić-Vidojević A, Mihajlović S, Uzelac G, Golić N, Fira Đ, Kojić M, Topisirović L. Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses. in Archives of Biological Sciences. 2014;66(1):179-192. doi:10.2298/ABS1401179T .
Terzić-Vidojević, Amarela, Mihajlović, Sanja, Uzelac, Gordana, Golić, Nataša, Fira, Đorđe, Kojić, Milan, Topisirović, Ljubiša, "Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses" in Archives of Biological Sciences, 66, no. 1 (2014):179-192, https://doi.org/10.2298/ABS1401179T . .