Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures
Nema prikaza
Autori
Terzić-Vidojević, AmarelaTolinacki, M.
Nikolić, M.
Veljović, Katarina
Jovanović, Snežana
Maćej, Ognjen
Topisirović, Ljubiša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been 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 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pe...diococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
Ključne reči:
16s rDNA sequencing / Artisanal vlasina cheeses / Lactic acid bacteria / Rep-PCR / Starter culturesIzvor:
Food Technology and Biotechnology, 2013, 51, 4Izdavač:
- University of Zagreb
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Terzić-Vidojević, Amarela AU - Tolinacki, M. AU - Nikolić, M. AU - Veljović, Katarina AU - Jovanović, Snežana AU - Maćej, Ognjen AU - Topisirović, Ljubiša PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3161 AB - The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been 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 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions. PB - University of Zagreb T2 - Food Technology and Biotechnology T1 - Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures IS - 4 VL - 51 UR - https://hdl.handle.net/21.15107/rcub_agrospace_3161 ER -
@article{ author = "Terzić-Vidojević, Amarela and Tolinacki, M. and Nikolić, M. and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša", year = "2013", abstract = "The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been 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 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.", publisher = "University of Zagreb", journal = "Food Technology and Biotechnology", title = "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures", number = "4", volume = "51", url = "https://hdl.handle.net/21.15107/rcub_agrospace_3161" }
Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology University of Zagreb., 51(4). https://hdl.handle.net/21.15107/rcub_agrospace_3161
Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology. 2013;51(4). https://hdl.handle.net/21.15107/rcub_agrospace_3161 .
Terzić-Vidojević, Amarela, Tolinacki, M., Nikolić, M., Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures" in Food Technology and Biotechnology, 51, no. 4 (2013), https://hdl.handle.net/21.15107/rcub_agrospace_3161 .