Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor

• Main Authors: Grujović Mirjana Ž., Mladenović Katarina G., Jakovljević Violeta D., Čomić Ljiljana R.
• Format: Article
• Language: English
• Published: University of Kragujevac, Faculty of Agronomy, Cacak 2020-01-01
• Series: Acta Agriculturae Serbica
• Subjects: enzymatic activity; lactic acid bacteria; traditionally made cheese; biotechnology; dairy industry
• Online Access: https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2020/0354-95422050165G.pdf

Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected based on their previously determined biochemical and physiological characteristics, as well as their antimicrobial activity, and were identified as Lactococcus lactis subsp. lactis (one isolate), Lc. lactis subsp. lactis biovar. diacetylactis (five isolates), Lactobacillus fermentum (two isolates), Lb. plantarum (one isolate), Lb. brevis (one isolate), Enterococcus faecalis (three isolates), E. faecium (one isolate), E. durans (one isolate) and E. hirae (one isolate). The enzymatic activities (acid and alkaline invertases, alkaline phosphatase, alkaline protease, a-amylase) were measured by using the spectrophotometric method. The results indicated that all Lactobacillus isolates showed protease, amylase, and alkaline phosphatase activities, while the activities of acid and alkaline invertases were not observed. The Lactococcus isolates showed protease, acid invertase and alkaline phosphatase activities, except the KGPMF50 isolate, which showed no alkaline phosphatase activity. The tested Enterococcus isolates showed weakly and strain-specific enzymatic activity. The results indicated that the enzymes produced by the investigated strains have a role in the formation of the specific flavor of cheese and that these isolates, especially Lactobacillus isolates, showed the potential for use in the dairy industry or applied biotechnology.