Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
Nema prikaza
Autori
Terzić-Vidojević, AmarelaTolinacki, Maja
Nikolić, Milica
Veljović, Katarina
Jovanović, Snežana
Maćej, Ognjen
Topisirović, Ljubiša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pe...diococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
Ključne reči:
artisanal Vlasina cheese / lactic acid bacteria / rep-PCR / 16S rDNA sequencing / starter culturesIzvor:
Food Technology and Biotechnology, 2013, 51, 4, 554-563Izdavač:
- Faculty Food Technology Biotechnology, Zagreb
Finansiranje / projekti:
- Izučavanje gena i molekularnih mehanizama u osnovi probiotičke aktivnosti bakterija mlečne kiseline izolovanih sa područja zapadnog Balkana (RS-173019)
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009)
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Terzić-Vidojević, Amarela AU - Tolinacki, Maja AU - Nikolić, Milica AU - Veljović, Katarina AU - Jovanović, Snežana AU - Maćej, Ognjen AU - Topisirović, Ljubiša PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3131 AB - The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions. PB - Faculty Food Technology Biotechnology, Zagreb T2 - Food Technology and Biotechnology T1 - Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures EP - 563 IS - 4 SP - 554 VL - 51 UR - https://hdl.handle.net/21.15107/rcub_agrospace_3131 ER -
@article{ author = "Terzić-Vidojević, Amarela and Tolinacki, Maja and Nikolić, Milica and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša", year = "2013", abstract = "The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.", publisher = "Faculty Food Technology Biotechnology, Zagreb", journal = "Food Technology and Biotechnology", title = "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures", pages = "563-554", number = "4", volume = "51", url = "https://hdl.handle.net/21.15107/rcub_agrospace_3131" }
Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology Faculty Food Technology Biotechnology, Zagreb., 51(4), 554-563. https://hdl.handle.net/21.15107/rcub_agrospace_3131
Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology. 2013;51(4):554-563. https://hdl.handle.net/21.15107/rcub_agrospace_3131 .
Terzić-Vidojević, Amarela, Tolinacki, Maja, Nikolić, Milica, Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures" in Food Technology and Biotechnology, 51, no. 4 (2013):554-563, https://hdl.handle.net/21.15107/rcub_agrospace_3131 .