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The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product. [Projekat Ministarstva nauke Republike Srbije, br. III 046010 i br. 046009]

We characterized the ST2 strain of Serratia fonticola isolated from drinking water of a capping spring on Mt. Vlasina. The ST2 strain isolated from bottled water showed the characteristics of Enterobacteriaceae family but not of the Serratia genus. S. fonticola belongs to a group of opportunistic pathogens and can cause illness in people with weak or damaged immune systems. A biochemical characterization of the strain was made by using the identification system API (bioMèrieux®). Molecular characterization was done by PCR amplification of 16S rDNA gene using the thermal cycling sequencing method and by sequencing. By comparing the obtained 1016 nucleotide sequence with the NCBI collection of all deposited sequences for 16S rDNK, and by using the BLAST search service, the highest identity (98% uniformity) was obtained with the S. fonticola strain, designated as LMG 7882 (gi|15054669|gb|AF286869.1). The identity of 16S rDNA between the referent strain and ST2 is not absolute, indicating an autochthonous origin of strain ST2

SummaryLactococcus lactis ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Žanjic, Montenegro. Strain BGBM50 harbours a number of plasmids of diff erent sizes. Plasmid curing experiments showed that genes for bacteriocin production are located on pBM140, a plasmid 140 kb in length. PCR analysis with primers specifi c for lactococcin Q and G genes gave fragment of the expected size. In addition, aft er plasmid curing of strain BGBM50, diff erent derivatives with altered phenotypes were obtained, among them BGBM50-34 strain, which retained bacteriocin synthesis but had enhanced aggregation ability.