Abstract
Natural fermented dairy products are a source of new promising strains of lactic acid bacteria (LAB). The purpose of the study was to find new strains of LAB isolated from traditional dairy products, useful for industrial applications as a component of a starter. 25 cultures out of 106 microbial cultures isolated from artisanal Carpathian cheeses made from raw ewe's milk in Ukraine belong to the Enterococcus genera. Four (SB6, SB12, SB18 and SB20) strains were not registered in the National Center for Biotechnology Information database, we registered them in the database as E. faecium under numbers MZ227257, MZ227255, MZ227254, MZ227256 respectively. These strains have shown moderate lactic acid production ability (pH 4.99–5.10) and resistance to 6.5% salt concentration. Despite the fact that by the nucleotide sequence of 16 S rRNA strains of enterococci belonged to the same species of E. faecium, they differed slightly in biochemical properties. All strains showed moderate antagonistic activity against E. coli, S. enteritidis, E. aerogenes, P. mirabilis and P. aeruginosa, but did not show antagonistic activity against S. aureus. Strains showed sensitivity to antibiotics, with the exception of aminoglycosides; they did not exhibit pathogenic properties and can be used for food production.
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