Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

• Main Authors: Terzić-Vidojević Amarela, Mihajlović Sanja, Uzelac Gordana, Golić Nataša, Fira Đ., Kojić M., Topisirović Lj.
• Format: Article
• Language: English
• Published: University of Belgrade, University of Novi Sad 2014-01-01
• Series: Archives of Biological Sciences
• Subjects: Artisanal white brined Golija cheeses; lactic acid bacteria; rep-PCR; 16S rDNA sequencing
• Online Access: http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401179T.pdf
• ISSN: 0354-4664; 1821-4339

The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29). [Projekat Ministarstva nauke Republike Srbije, br. 173019]