Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia
Само за регистроване кориснике
2013
Аутори
Golić, NatašaCadez, Neza
Terzić-Vidojević, Amarela
Suranska, Hana
Beganović, Jasna
Lozo, Jelena
Kos, Blazenka
Susković, Jagoda
Raspor, Peter
Topisirović, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While LAB were present in all of the cheeses collected, yeasts were found in all BG cheeses but only in three ZG cheese samples. High LAB and yeast species diversity was determined (average H-L' = 0.4 and H-Y' = 0.8, respectively). The predominant LAB species in white pickled (BC) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were L. lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BC cheeses, while Yarrowia lipolytica was predominant in ZG cheeses. The characterisation of metabolic and technological potentials reveal...ed that 53.4% of LAB isolates produced antimicrobial compounds, 44.3% of LAB strains showed proteolytic activity, while most of the yeast species possessed either lipolytic or proteolytic activity. In conclusion, the results obtained in this study showed that the composition of LAB and yeast populations in white pickled and fresh soft cheeses is region specific. The knowledge gained in this study could eventually be used to select region specific LAB and yeast strains for the production of white pickled and fresh soft artisanal cheeses with geographically specific origins under controlled conditions.
Кључне речи:
Yeast / Microbiota / Lactic acid bacteria / Artisanal cheeseИзвор:
International Journal of Food Microbiology, 2013, 166, 2, 294-300Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- SEE-ERA-NET Plus Project [ERA-195/01]
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
- Ministry of Science, Education and Sports of the Republic of Croatia [0581990]
DOI: 10.1016/j.ijfoodmicro.2013.05.032
ISSN: 0168-1605
WoS: 000324970100014
Scopus: 2-s2.0-84882986607
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Golić, Nataša AU - Cadez, Neza AU - Terzić-Vidojević, Amarela AU - Suranska, Hana AU - Beganović, Jasna AU - Lozo, Jelena AU - Kos, Blazenka AU - Susković, Jagoda AU - Raspor, Peter AU - Topisirović, Ljubiša PY - 2013 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/614 AB - The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While LAB were present in all of the cheeses collected, yeasts were found in all BG cheeses but only in three ZG cheese samples. High LAB and yeast species diversity was determined (average H-L' = 0.4 and H-Y' = 0.8, respectively). The predominant LAB species in white pickled (BC) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were L. lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BC cheeses, while Yarrowia lipolytica was predominant in ZG cheeses. The characterisation of metabolic and technological potentials revealed that 53.4% of LAB isolates produced antimicrobial compounds, 44.3% of LAB strains showed proteolytic activity, while most of the yeast species possessed either lipolytic or proteolytic activity. In conclusion, the results obtained in this study showed that the composition of LAB and yeast populations in white pickled and fresh soft cheeses is region specific. The knowledge gained in this study could eventually be used to select region specific LAB and yeast strains for the production of white pickled and fresh soft artisanal cheeses with geographically specific origins under controlled conditions. PB - Elsevier Science Bv, Amsterdam T2 - International Journal of Food Microbiology T1 - Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia EP - 300 IS - 2 SP - 294 VL - 166 DO - 10.1016/j.ijfoodmicro.2013.05.032 ER -
@article{ author = "Golić, Nataša and Cadez, Neza and Terzić-Vidojević, Amarela and Suranska, Hana and Beganović, Jasna and Lozo, Jelena and Kos, Blazenka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša", year = "2013", abstract = "The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While LAB were present in all of the cheeses collected, yeasts were found in all BG cheeses but only in three ZG cheese samples. High LAB and yeast species diversity was determined (average H-L' = 0.4 and H-Y' = 0.8, respectively). The predominant LAB species in white pickled (BC) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were L. lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BC cheeses, while Yarrowia lipolytica was predominant in ZG cheeses. The characterisation of metabolic and technological potentials revealed that 53.4% of LAB isolates produced antimicrobial compounds, 44.3% of LAB strains showed proteolytic activity, while most of the yeast species possessed either lipolytic or proteolytic activity. In conclusion, the results obtained in this study showed that the composition of LAB and yeast populations in white pickled and fresh soft cheeses is region specific. The knowledge gained in this study could eventually be used to select region specific LAB and yeast strains for the production of white pickled and fresh soft artisanal cheeses with geographically specific origins under controlled conditions.", publisher = "Elsevier Science Bv, Amsterdam", journal = "International Journal of Food Microbiology", title = "Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia", pages = "300-294", number = "2", volume = "166", doi = "10.1016/j.ijfoodmicro.2013.05.032" }
Golić, N., Cadez, N., Terzić-Vidojević, A., Suranska, H., Beganović, J., Lozo, J., Kos, B., Susković, J., Raspor, P.,& Topisirović, L.. (2013). Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. in International Journal of Food Microbiology Elsevier Science Bv, Amsterdam., 166(2), 294-300. https://doi.org/10.1016/j.ijfoodmicro.2013.05.032
Golić N, Cadez N, Terzić-Vidojević A, Suranska H, Beganović J, Lozo J, Kos B, Susković J, Raspor P, Topisirović L. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. in International Journal of Food Microbiology. 2013;166(2):294-300. doi:10.1016/j.ijfoodmicro.2013.05.032 .
Golić, Nataša, Cadez, Neza, Terzić-Vidojević, Amarela, Suranska, Hana, Beganović, Jasna, Lozo, Jelena, Kos, Blazenka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, "Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia" in International Journal of Food Microbiology, 166, no. 2 (2013):294-300, https://doi.org/10.1016/j.ijfoodmicro.2013.05.032 . .