CONTRIBUTION TO THE KNOWLEDGE ABOUT THE PRESENCE AND ROLE OF ENTEROBACTER GERGOVIAE IN SENSORY CHARACTERISTICS OF DAIRY PRODUCTS

Katarina G Mladenovic,Ljiljana R Čomić,Mirjana Ž Grujović

doi:10.46784/e-avm.v13i1.104

Katarina G Mladenovic, Ljiljana R Čomić + Show 1 more

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https://doi.org/10.46784/e-avm.v13i1.104

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Abstract

Enterobacter gergoviae KGPMF 20 was found in traditionally made cheese from Sokobanja (South-eastern Serbia). In this paper, the characteristics of the species were evaluated by investigation of adhesion to different solvents and co-aggregation ability with other species. Moreover, its enzymatic activity was evaluated by using spectrophotometric method, with the intention to detect the role of the isolate in the sensory characteristic of cheese. The results of enzymatic activity indicated that E. gergoviae KGPMF 20 has low, almost no enzymatic activity. It could be concluded that this isolate did not affect the sensory characteristic of cheese

Highlights

Cheese from Sokobanja (Southeastern Serbia) is made from unpasteurized cow milk
Its enzymatic activity was evaluated by using spectrophotometric method, with the intention to detect the role of the isolate in the sensory characteristic of cheese
The adhesion and co-aggregation ability, as well as the enzymatic activity of E. gergoviae KGPMF 20 were demonstrated for the first time

Summary

Introduction

Cheese from Sokobanja (Southeastern Serbia) is made from unpasteurized cow milk. Since potentially pathogenic bacteria are not eliminated by high temperatures during the pasteurization process, they may be found in cheese. Enterobacter gergoviae is a member of the Enterobacteriaceae family and it was isolated from the cheese originating from Sokobanja (Mladenovic et al, 2018). Enterobacter gergoviae can be isolated from fresh cow's milk (Wahyuni and Budiarso, 2009), and from traditional cheese as well (Ethiopian cottage cheese) (Melkamsew et al, 2012). Based on its occurrence in dairy products, the objective of this study was to investigate E. gergoviae KGPMG 20 isolated from traditionally produced cheese from Sokobanja (Serbia). The ability of adhesion in the presence of solvents, co-aggregation ability with Enterococcus faecalis KGPMF 49, and the potential to produce extracellular enzymes were examined

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