Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening
Abstract
Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.
Keywords:
Serbia / ripening / Radan Mt. / Non-starter lactic acid bacteria / homemade cheese / (GTG)5-PCRSource:
Archives of Biological Sciences, 2011, 63, 1, 1-10Publisher:
- Srpsko biološko društvo, Beograd, i dr.
Funding / projects:
- Belgian Office for Scientific, Technical and Cultural Affairs
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
DOI: 10.2298/ABS1101001J
ISSN: 0354-4664
WoS: 000291126400001
Scopus: 2-s2.0-79959837784
Collections
Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Joković, Nataša AU - Vukasinović, Maja AU - Veljović, Katarina AU - Tolinački, Maja AU - Topisirović, Ljubiša PY - 2011 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/535 AB - Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR. PB - Srpsko biološko društvo, Beograd, i dr. T2 - Archives of Biological Sciences T1 - Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening EP - 10 IS - 1 SP - 1 VL - 63 DO - 10.2298/ABS1101001J ER -
@article{ author = "Joković, Nataša and Vukasinović, Maja and Veljović, Katarina and Tolinački, Maja and Topisirović, Ljubiša", year = "2011", abstract = "Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.", publisher = "Srpsko biološko društvo, Beograd, i dr.", journal = "Archives of Biological Sciences", title = "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening", pages = "10-1", number = "1", volume = "63", doi = "10.2298/ABS1101001J" }
Joković, N., Vukasinović, M., Veljović, K., Tolinački, M.,& Topisirović, L.. (2011). Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences Srpsko biološko društvo, Beograd, i dr.., 63(1), 1-10. https://doi.org/10.2298/ABS1101001J
Joković N, Vukasinović M, Veljović K, Tolinački M, Topisirović L. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences. 2011;63(1):1-10. doi:10.2298/ABS1101001J .
Joković, Nataša, Vukasinović, Maja, Veljović, Katarina, Tolinački, Maja, Topisirović, Ljubiša, "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening" in Archives of Biological Sciences, 63, no. 1 (2011):1-10, https://doi.org/10.2298/ABS1101001J . .