TY  - 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 .