Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
Nema prikaza
Autori
Terzić-Vidojević, AmarelaVeljović, Katarina
Tolinački, Maja
Živković, Milica
Lukić, Jovanka
Lozo, Jelena
Fira, Đorđe
Jovčić, Branko
Strahinić, Ivana
Begović, Jelena
Popović, Nikola
Miljković, Marija
Kojić, Milan
Topisirović, Ljubiša
Golić, Nataša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and c...haracterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
Ključne reči:
Yogurt / Western Balkan Countries / Non-starter lactic acid bacteria / Kajmak / Health benefits / Cream / CheesesIzvor:
Food Research International, 2020, 136Izdavač:
- Elsevier, Amsterdam
Finansiranje / projekti:
- Izučavanje gena i molekularnih mehanizama u osnovi probiotičke aktivnosti bakterija mlečne kiseline izolovanih sa područja zapadnog Balkana (RS-MESTD-Basic Research (BR or ON)-173019)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200042 (Univerzitet u Beogradu, Institut za molekularnu genetiku i genetičko inženjerstvo) (RS-MESTD-inst-2020-200042)
Napomena:
- Peer-reviewed manuscript: https://intor.torlakinstitut.com/handle/123456789/733
Povezane informacije:
- Povezani sadržaj
https://intor.torlakinstitut.com/handle/123456789/733
DOI: 10.1016/j.foodres.2020.109494
ISSN: 0963-9969
PubMed: 32846575
WoS: 000564550900013
Scopus: 2-s2.0-85087587998
Institucija/grupa
TorlakTY - JOUR AU - Terzić-Vidojević, Amarela AU - Veljović, Katarina AU - Tolinački, Maja AU - Živković, Milica AU - Lukić, Jovanka AU - Lozo, Jelena AU - Fira, Đorđe AU - Jovčić, Branko AU - Strahinić, Ivana AU - Begović, Jelena AU - Popović, Nikola AU - Miljković, Marija AU - Kojić, Milan AU - Topisirović, Ljubiša AU - Golić, Nataša PY - 2020 UR - http://intor.torlakinstitut.com/handle/123456789/732 AB - The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food. PB - Elsevier, Amsterdam T2 - Food Research International T1 - Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties VL - 136 DO - 10.1016/j.foodres.2020.109494 ER -
@article{ author = "Terzić-Vidojević, Amarela and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Lukić, Jovanka and Lozo, Jelena and Fira, Đorđe and Jovčić, Branko and Strahinić, Ivana and Begović, Jelena and Popović, Nikola and Miljković, Marija and Kojić, Milan and Topisirović, Ljubiša and Golić, Nataša", year = "2020", abstract = "The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.", publisher = "Elsevier, Amsterdam", journal = "Food Research International", title = "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties", volume = "136", doi = "10.1016/j.foodres.2020.109494" }
Terzić-Vidojević, A., Veljović, K., Tolinački, M., Živković, M., Lukić, J., Lozo, J., Fira, Đ., Jovčić, B., Strahinić, I., Begović, J., Popović, N., Miljković, M., Kojić, M., Topisirović, L.,& Golić, N.. (2020). Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International Elsevier, Amsterdam., 136. https://doi.org/10.1016/j.foodres.2020.109494
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International. 2020;136. doi:10.1016/j.foodres.2020.109494 .
Terzić-Vidojević, Amarela, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Lukić, Jovanka, Lozo, Jelena, Fira, Đorđe, Jovčić, Branko, Strahinić, Ivana, Begović, Jelena, Popović, Nikola, Miljković, Marija, Kojić, Milan, Topisirović, Ljubiša, Golić, Nataša, "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties" in Food Research International, 136 (2020), https://doi.org/10.1016/j.foodres.2020.109494 . .