Characterization of microflora in homemade semi-hard white Zlatar cheese
Samo za registrovane korisnike
2007
Autori
Terzić-Vidojević, AmarelaVukasinović, Maja
Veljović, Katarina
Ostojić, Mihailo
Topisirović, Ljubiša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was... also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.
Ključne reči:
rep-PCR / non-starter lactic acid bacteria (NSLAB) / homemade cheese / API 50 CH test / antimicrobial activity / 16S rRNAIzvor:
International Journal of Food Microbiology, 2007, 114, 1, 36-42Izdavač:
- Elsevier Science Bv, Amsterdam
Finansiranje / projekti:
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
DOI: 10.1016/j.ijfoodmicro.2006.10.038
ISSN: 0168-1605
PubMed: 17182146
WoS: 000244628300006
Scopus: 2-s2.0-33846708458
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Terzić-Vidojević, Amarela AU - Vukasinović, Maja AU - Veljović, Katarina AU - Ostojić, Mihailo AU - Topisirović, Ljubiša PY - 2007 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/265 AB - The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected. PB - Elsevier Science Bv, Amsterdam T2 - International Journal of Food Microbiology T1 - Characterization of microflora in homemade semi-hard white Zlatar cheese EP - 42 IS - 1 SP - 36 VL - 114 DO - 10.1016/j.ijfoodmicro.2006.10.038 ER -
@article{ author = "Terzić-Vidojević, Amarela and Vukasinović, Maja and Veljović, Katarina and Ostojić, Mihailo and Topisirović, Ljubiša", year = "2007", abstract = "The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.", publisher = "Elsevier Science Bv, Amsterdam", journal = "International Journal of Food Microbiology", title = "Characterization of microflora in homemade semi-hard white Zlatar cheese", pages = "42-36", number = "1", volume = "114", doi = "10.1016/j.ijfoodmicro.2006.10.038" }
Terzić-Vidojević, A., Vukasinović, M., Veljović, K., Ostojić, M.,& Topisirović, L.. (2007). Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology Elsevier Science Bv, Amsterdam., 114(1), 36-42. https://doi.org/10.1016/j.ijfoodmicro.2006.10.038
Terzić-Vidojević A, Vukasinović M, Veljović K, Ostojić M, Topisirović L. Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology. 2007;114(1):36-42. doi:10.1016/j.ijfoodmicro.2006.10.038 .
Terzić-Vidojević, Amarela, Vukasinović, Maja, Veljović, Katarina, Ostojić, Mihailo, Topisirović, Ljubiša, "Characterization of microflora in homemade semi-hard white Zlatar cheese" in International Journal of Food Microbiology, 114, no. 1 (2007):36-42, https://doi.org/10.1016/j.ijfoodmicro.2006.10.038 . .