The microbial diversity of artisanal Livanjski cheese from traditional farms and dairies was analysed. The polyphasic approach included the isolation of microorganisms by using culture-dependent methods and the identification of viable isolates by sequencing methods. In total, 159 isolates were identified, including five strains of yeast and 15 strains of fungi. Twenty-two species of homofermentative and heterofermentative lactic acid bacteria were classified. The Shannon-Wiener index of diversity ranged from 0.462 to 2.51 within the cheese samples from the farms and dairies. The hygiene conditions during cheese production and the age of the cheese significantly influenced the counts and diversity of microorganisms.

Lactococcal and enterococcal adjuncts with verified anticlostridial activity were successfully applied in the technology process of Dutch-type low-scalded cheese. The microbial status of experimental cheeses, physicochemical parameters and late blowing defects were evaluated for batches inoculated with Clostridium tyrobutyricum, and compared with noninoculated controls and the application of nisin. Two strains (CCDM 731 and CCDM 71) belonging to the species Lactococcus lactis subsp. lactis had significant anticlostridial effects which were comparable to nisin. Regardless of the noneffective enterococci adjunct, both lactococcal strains effectively supported the fermentation and ripening process in combination with the commercial starter itself or in combination with nisin.

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