Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products
Authors
Terzić-Vidojević, AmarelaTolinački, Maja
Živković, Milica
Lozo, Jelena
Begović, Jelena
Gulahmadov, Sahib Gurban Oglu
Kuliev, Akif Alekperovich
Dalgalarrondo, Michele
Chobert, Jean-Marc
Haertle, Thomas
Topisirović, Ljubiša
Article (Published version)
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Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to hard cheeses. Both of cheeses were produced from cow's milk without the addition of the starter cultures. The Karabakh and Baku yogurts were produced from bovine's milk and the Ganja yogurt from buffalo's milk. Overall 378 isolates were collected from these dairy products and 296 of them were Gram-positive and catalase-negative. It was determined using biochemical tests and molecular methods that four species of LAB were mostly present in these cheeses: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paraplantarum and Enterococcus faecium while in yogurts, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Enterococcus f...aecium dominated. Five enterococci were producers of antimicrobial compounds.
Keywords:
rep-PCR / proteolytic activity / non-starter lactic acid bacteria (NSLAB) / DGGE / dairy products / Azerbaijan / Antimicrobial activity / 16S rDNASource:
African Journal of Biotechnology, 2009, 8, 11, 2576-2588Funding / projects:
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
- Sahib Gurban oglu Gulahmadov by Service de Cooperation et d'Action Culturelle (SCAC)
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Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Terzić-Vidojević, Amarela AU - Tolinački, Maja AU - Živković, Milica AU - Lozo, Jelena AU - Begović, Jelena AU - Gulahmadov, Sahib Gurban Oglu AU - Kuliev, Akif Alekperovich AU - Dalgalarrondo, Michele AU - Chobert, Jean-Marc AU - Haertle, Thomas AU - Topisirović, Ljubiša PY - 2009 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/392 AB - Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to hard cheeses. Both of cheeses were produced from cow's milk without the addition of the starter cultures. The Karabakh and Baku yogurts were produced from bovine's milk and the Ganja yogurt from buffalo's milk. Overall 378 isolates were collected from these dairy products and 296 of them were Gram-positive and catalase-negative. It was determined using biochemical tests and molecular methods that four species of LAB were mostly present in these cheeses: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paraplantarum and Enterococcus faecium while in yogurts, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Enterococcus faecium dominated. Five enterococci were producers of antimicrobial compounds. T2 - African Journal of Biotechnology T1 - Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products EP - 2588 IS - 11 SP - 2576 VL - 8 UR - https://hdl.handle.net/21.15107/rcub_imagine_392 ER -
@article{ author = "Terzić-Vidojević, Amarela and Tolinački, Maja and Živković, Milica and Lozo, Jelena and Begović, Jelena and Gulahmadov, Sahib Gurban Oglu and Kuliev, Akif Alekperovich and Dalgalarrondo, Michele and Chobert, Jean-Marc and Haertle, Thomas and Topisirović, Ljubiša", year = "2009", abstract = "Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to hard cheeses. Both of cheeses were produced from cow's milk without the addition of the starter cultures. The Karabakh and Baku yogurts were produced from bovine's milk and the Ganja yogurt from buffalo's milk. Overall 378 isolates were collected from these dairy products and 296 of them were Gram-positive and catalase-negative. It was determined using biochemical tests and molecular methods that four species of LAB were mostly present in these cheeses: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paraplantarum and Enterococcus faecium while in yogurts, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Enterococcus faecium dominated. Five enterococci were producers of antimicrobial compounds.", journal = "African Journal of Biotechnology", title = "Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products", pages = "2588-2576", number = "11", volume = "8", url = "https://hdl.handle.net/21.15107/rcub_imagine_392" }
Terzić-Vidojević, A., Tolinački, M., Živković, M., Lozo, J., Begović, J., Gulahmadov, S. G. O., Kuliev, A. A., Dalgalarrondo, M., Chobert, J., Haertle, T.,& Topisirović, L.. (2009). Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. in African Journal of Biotechnology, 8(11), 2576-2588. https://hdl.handle.net/21.15107/rcub_imagine_392
Terzić-Vidojević A, Tolinački M, Živković M, Lozo J, Begović J, Gulahmadov SGO, Kuliev AA, Dalgalarrondo M, Chobert J, Haertle T, Topisirović L. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. in African Journal of Biotechnology. 2009;8(11):2576-2588. https://hdl.handle.net/21.15107/rcub_imagine_392 .
Terzić-Vidojević, Amarela, Tolinački, Maja, Živković, Milica, Lozo, Jelena, Begović, Jelena, Gulahmadov, Sahib Gurban Oglu, Kuliev, Akif Alekperovich, Dalgalarrondo, Michele, Chobert, Jean-Marc, Haertle, Thomas, Topisirović, Ljubiša, "Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products" in African Journal of Biotechnology, 8, no. 11 (2009):2576-2588, https://hdl.handle.net/21.15107/rcub_imagine_392 .