Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije
Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location
2009
Authors
Terzić-Vidojević, AmarelaVeljović, Katarina
Tolinački, Maja
Živković, Milica
Ostojić, Mihailo
Topisirović, Ljubiša
Article (Published version)
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Iz belog polutvrdog zlatarskog sira, označenog kao BGNV, izolovan je osamdeset jedan soj bakterija mlečne kiseline (BMK). Sir je uzet iz jednog seoskog domaćinstva smeštenog na severnoj strani planine Zlatar. Zlatarski BGNV sir je napravljen od svežeg kravljeg mleka bez dodatka starter kulture. Svi izolati BMK su okarakterisani fenotipskim i genotipskim testovima. Identifikacija sojeva je rađena rep-PCR analizom sa (GTG)5 prajmerom i 16S rDNK sekvenciranjem. Najzastupljenije vrste u zlatarskom BGNV siru su bile Lactobacillus casei/paracasei (65.43%) i Enterococcus faecalis (29.63%. Dva fakultetivno anaerobna štapića su identifikovana kao Lactobacillus plantarum (2.47%), a dva obligatna heterofermentativna izolata BMK su identifikovani kao Lactobacillus parabuchneri (2.47%). Od svih 81 testiranih izolata, samo osam eneterokoka su bili proizvođači antimikrobnih komponenti. Četrnaest od 16 testiranih izolata laktobacila je pokazivalo srednju do vrlo dobru proteolitičku aktivnost. Svih 57 ...laktobacila iz zlatarskog BGNV sira veoma sporo grušaju mleko, ili ga uopšte ne grušaju. Međutim, tri izolata enterokoka, BGNV1-63, BGNV1-76 i BGNV1-80, su pokazivala vrlo dobru aktivnost u mleku i grušala su ga za 5 h. Ove enterokoke su pokazivale vrlo visoku proteolitičku aktivnost potpuno hidrolizirajući αs1- i κ- kazein nakon 3 h, a β-kazein nakon 30 min inkubacije. Pored toga, ova tri izolata enterokoka degradovala su želatin. Upoređujući dobijene rezultate sa onima prethodno dobijenim ispitivanjem BMK u drugom zlatarskom BGZLS siru, napravljenom takođe, od svežeg kravljeg mleka, može se zaključiti da je mikroflora BMK zlatraskog BGNV sira manje raznovrsna.
Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43%) and Enterococcus faecalis (29.63%). Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%), and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%). Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium t...o very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely αs1- and κ-casein after 3 h, and β-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse.
Keywords:
Zlatar cheese / rep-PCR / proteolyticactivity / lactic acid bacteria / 16S rDNASource:
Genetika-Belgrade, 2009, 41, 1, 117-136Publisher:
- Društvo genetičara Srbije, Beograd
Funding / projects:
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
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Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Terzić-Vidojević, Amarela AU - Veljović, Katarina AU - Tolinački, Maja AU - Živković, Milica AU - Ostojić, Mihailo AU - Topisirović, Ljubiša PY - 2009 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/352 AB - Iz belog polutvrdog zlatarskog sira, označenog kao BGNV, izolovan je osamdeset jedan soj bakterija mlečne kiseline (BMK). Sir je uzet iz jednog seoskog domaćinstva smeštenog na severnoj strani planine Zlatar. Zlatarski BGNV sir je napravljen od svežeg kravljeg mleka bez dodatka starter kulture. Svi izolati BMK su okarakterisani fenotipskim i genotipskim testovima. Identifikacija sojeva je rađena rep-PCR analizom sa (GTG)5 prajmerom i 16S rDNK sekvenciranjem. Najzastupljenije vrste u zlatarskom BGNV siru su bile Lactobacillus casei/paracasei (65.43%) i Enterococcus faecalis (29.63%. Dva fakultetivno anaerobna štapića su identifikovana kao Lactobacillus plantarum (2.47%), a dva obligatna heterofermentativna izolata BMK su identifikovani kao Lactobacillus parabuchneri (2.47%). Od svih 81 testiranih izolata, samo osam eneterokoka su bili proizvođači antimikrobnih komponenti. Četrnaest od 16 testiranih izolata laktobacila je pokazivalo srednju do vrlo dobru proteolitičku aktivnost. Svih 57 laktobacila iz zlatarskog BGNV sira veoma sporo grušaju mleko, ili ga uopšte ne grušaju. Međutim, tri izolata enterokoka, BGNV1-63, BGNV1-76 i BGNV1-80, su pokazivala vrlo dobru aktivnost u mleku i grušala su ga za 5 h. Ove enterokoke su pokazivale vrlo visoku proteolitičku aktivnost potpuno hidrolizirajući αs1- i κ- kazein nakon 3 h, a β-kazein nakon 30 min inkubacije. Pored toga, ova tri izolata enterokoka degradovala su želatin. Upoređujući dobijene rezultate sa onima prethodno dobijenim ispitivanjem BMK u drugom zlatarskom BGZLS siru, napravljenom takođe, od svežeg kravljeg mleka, može se zaključiti da je mikroflora BMK zlatraskog BGNV sira manje raznovrsna. AB - Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43%) and Enterococcus faecalis (29.63%). Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%), and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%). Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium to very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely αs1- and κ-casein after 3 h, and β-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse. PB - Društvo genetičara Srbije, Beograd T2 - Genetika-Belgrade T1 - Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije T1 - Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location EP - 136 IS - 1 SP - 117 VL - 41 DO - 10.2298/GENSR0901117T ER -
@article{ author = "Terzić-Vidojević, Amarela and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Ostojić, Mihailo and Topisirović, Ljubiša", year = "2009", abstract = "Iz belog polutvrdog zlatarskog sira, označenog kao BGNV, izolovan je osamdeset jedan soj bakterija mlečne kiseline (BMK). Sir je uzet iz jednog seoskog domaćinstva smeštenog na severnoj strani planine Zlatar. Zlatarski BGNV sir je napravljen od svežeg kravljeg mleka bez dodatka starter kulture. Svi izolati BMK su okarakterisani fenotipskim i genotipskim testovima. Identifikacija sojeva je rađena rep-PCR analizom sa (GTG)5 prajmerom i 16S rDNK sekvenciranjem. Najzastupljenije vrste u zlatarskom BGNV siru su bile Lactobacillus casei/paracasei (65.43%) i Enterococcus faecalis (29.63%. Dva fakultetivno anaerobna štapića su identifikovana kao Lactobacillus plantarum (2.47%), a dva obligatna heterofermentativna izolata BMK su identifikovani kao Lactobacillus parabuchneri (2.47%). Od svih 81 testiranih izolata, samo osam eneterokoka su bili proizvođači antimikrobnih komponenti. Četrnaest od 16 testiranih izolata laktobacila je pokazivalo srednju do vrlo dobru proteolitičku aktivnost. Svih 57 laktobacila iz zlatarskog BGNV sira veoma sporo grušaju mleko, ili ga uopšte ne grušaju. Međutim, tri izolata enterokoka, BGNV1-63, BGNV1-76 i BGNV1-80, su pokazivala vrlo dobru aktivnost u mleku i grušala su ga za 5 h. Ove enterokoke su pokazivale vrlo visoku proteolitičku aktivnost potpuno hidrolizirajući αs1- i κ- kazein nakon 3 h, a β-kazein nakon 30 min inkubacije. Pored toga, ova tri izolata enterokoka degradovala su želatin. Upoređujući dobijene rezultate sa onima prethodno dobijenim ispitivanjem BMK u drugom zlatarskom BGZLS siru, napravljenom takođe, od svežeg kravljeg mleka, može se zaključiti da je mikroflora BMK zlatraskog BGNV sira manje raznovrsna., Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43%) and Enterococcus faecalis (29.63%). Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%), and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%). Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium to very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely αs1- and κ-casein after 3 h, and β-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse.", publisher = "Društvo genetičara Srbije, Beograd", journal = "Genetika-Belgrade", title = "Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije, Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location", pages = "136-117", number = "1", volume = "41", doi = "10.2298/GENSR0901117T" }
Terzić-Vidojević, A., Veljović, K., Tolinački, M., Živković, M., Ostojić, M.,& Topisirović, L.. (2009). Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije. in Genetika-Belgrade Društvo genetičara Srbije, Beograd., 41(1), 117-136. https://doi.org/10.2298/GENSR0901117T
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Ostojić M, Topisirović L. Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije. in Genetika-Belgrade. 2009;41(1):117-136. doi:10.2298/GENSR0901117T .
Terzić-Vidojević, Amarela, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Ostojić, Mihailo, Topisirović, Ljubiša, "Karakterizacija bakterija mlečne kiseline izolovanih iz zlatarskih sireva proizvedenih u domaćinstvu na dve geografski različite lokacije" in Genetika-Belgrade, 41, no. 1 (2009):117-136, https://doi.org/10.2298/GENSR0901117T . .