A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak
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2008
Authors
Joković, NatašaŽivković, Milica
Begović, Jelena
Jovčić, Branko
Savić, Dragisa
Topisirović, Ljubiša
Article (Published version)
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Show full item recordAbstract
Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion.... Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.
Keywords:
Phenotypic characterization / Lactic acid bacteria / Kajmak / (GTG)(5)-PCRSource:
International Journal of Food Microbiology, 2008, 127, 3, 305-311Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
DOI: 10.1016/j.ijfoodmicro.2008.07.026
ISSN: 0168-1605
PubMed: 18775578
WoS: 000260644900017
Scopus: 2-s2.0-53049107847
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Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Joković, Nataša AU - Živković, Milica AU - Begović, Jelena AU - Jovčić, Branko AU - Savić, Dragisa AU - Topisirović, Ljubiša PY - 2008 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/319 AB - Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks. PB - Elsevier Science Bv, Amsterdam T2 - International Journal of Food Microbiology T1 - A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak EP - 311 IS - 3 SP - 305 VL - 127 DO - 10.1016/j.ijfoodmicro.2008.07.026 ER -
@article{ author = "Joković, Nataša and Živković, Milica and Begović, Jelena and Jovčić, Branko and Savić, Dragisa and Topisirović, Ljubiša", year = "2008", abstract = "Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.", publisher = "Elsevier Science Bv, Amsterdam", journal = "International Journal of Food Microbiology", title = "A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak", pages = "311-305", number = "3", volume = "127", doi = "10.1016/j.ijfoodmicro.2008.07.026" }
Joković, N., Živković, M., Begović, J., Jovčić, B., Savić, D.,& Topisirović, L.. (2008). A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak. in International Journal of Food Microbiology Elsevier Science Bv, Amsterdam., 127(3), 305-311. https://doi.org/10.1016/j.ijfoodmicro.2008.07.026
Joković N, Živković M, Begović J, Jovčić B, Savić D, Topisirović L. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak. in International Journal of Food Microbiology. 2008;127(3):305-311. doi:10.1016/j.ijfoodmicro.2008.07.026 .
Joković, Nataša, Živković, Milica, Begović, Jelena, Jovčić, Branko, Savić, Dragisa, Topisirović, Ljubiša, "A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak" in International Journal of Food Microbiology, 127, no. 3 (2008):305-311, https://doi.org/10.1016/j.ijfoodmicro.2008.07.026 . .