Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
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Аутори
Terzić-Vidojević, AmarelaTolinački, Maja
Živković, Milica
Veljović, Katarina
Jovanović, Snežana
Macej, Ognjen
Topisirović, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pe...diococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
Кључне речи:
starter cultures / rep-PCR / lactic acid bacteria / artisanal Vlasina cheese / 16S rDNA sequencingИзвор:
Food Technology and Biotechnology, 2013, 51, 4, 554-563Издавач:
- Faculty Food Technology Biotechnology, Zagreb
Финансирање / пројекти:
- 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)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Terzić-Vidojević, Amarela AU - Tolinački, Maja AU - Živković, Milica AU - Veljović, Katarina AU - Jovanović, Snežana AU - Macej, Ognjen AU - Topisirović, Ljubiša PY - 2013 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/696 AB - The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions. PB - Faculty Food Technology Biotechnology, Zagreb T2 - Food Technology and Biotechnology T1 - Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures EP - 563 IS - 4 SP - 554 VL - 51 UR - https://hdl.handle.net/21.15107/rcub_imagine_696 ER -
@article{ author = "Terzić-Vidojević, Amarela and Tolinački, Maja and Živković, Milica and Veljović, Katarina and Jovanović, Snežana and Macej, Ognjen and Topisirović, Ljubiša", year = "2013", abstract = "The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.", publisher = "Faculty Food Technology Biotechnology, Zagreb", journal = "Food Technology and Biotechnology", title = "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures", pages = "563-554", number = "4", volume = "51", url = "https://hdl.handle.net/21.15107/rcub_imagine_696" }
Terzić-Vidojević, A., Tolinački, M., Živković, M., Veljović, K., Jovanović, S., Macej, O.,& Topisirović, L.. (2013). Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology Faculty Food Technology Biotechnology, Zagreb., 51(4), 554-563. https://hdl.handle.net/21.15107/rcub_imagine_696
Terzić-Vidojević A, Tolinački M, Živković M, Veljović K, Jovanović S, Macej O, Topisirović L. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology. 2013;51(4):554-563. https://hdl.handle.net/21.15107/rcub_imagine_696 .
Terzić-Vidojević, Amarela, Tolinački, Maja, Živković, Milica, Veljović, Katarina, Jovanović, Snežana, Macej, Ognjen, Topisirović, Ljubiša, "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures" in Food Technology and Biotechnology, 51, no. 4 (2013):554-563, https://hdl.handle.net/21.15107/rcub_imagine_696 .