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. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. 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 bv. 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).
Highlights
Lactic acid bacteria (LAB) are naturally present in milk and milk products
The repetitive element palindromic-polymerase chain reaction (rep-PCR) band patterns revealed that enterococci, previously identified from BGGO3 cheese based on their physiological characteristics, are lactococci
Characterization of LAB isolated from traditional Golija cheeses produced in households on Golija Mountain from raw and cocked milk fermented spontaneously without a starter culture is a first study of its kind
Summary
Lactic acid bacteria (LAB) are naturally present in milk and milk products. Due to their metabolism LAB are the main organisms responsible for the acidification of cheese, necessary for the coagulation of the milk. The nature of fermented dairy products is different from one region to another depending on the local indigenous microflora. Environmental conditions in each geographic region affect the properties of predominant native microflora, limiting the use of some universal starters. The rational solution is the selection of starter cultures from the native flora that could be used successfully in the dairy industry (Menéndez et al, 2004; Abdalla and Hussain, 2010)
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