Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

Abstract

A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

“…plantarum and Lbc. buchneri was observed in young cheeses (Terzić‐Vidojević et al ; Bluma and Ciprovica ).…”

“…OHL remain the least numerous groups of lactobacilli in artisanal cheese. The specific characteristics of OHL strains increase the focus on its potential use in the food industry in general (Terzić‐Vidojević et al ; Sohier et al ). LAB regulate the microbial composition of cheeses via antimicrobial and enzymatic activity and simultaneously conserve and protect the artisanal raw milk products against undesirable microbial species (Bonomo and Salzano ; Fraga‐Cotello et al ; Montel et al ; Gobbetti et al ).…”

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

“…Different types of traditional cheeses possess unique and different microflora. The microflora depending on the production technology as well as ecological characteristics of the localities where they are produced (Terzic‐Vidojevic et al, , ). Fermentation of dairy products with LAB is a low‐cost and effective method for food preservation.…”

“…Londoño‐Zapata, Durango‐Zuleta, Sepúlveda‐Valencia, and Herrera () indicated that the most dominant genera, which are responsible for acidification processes and formation of aromas and flavors in the cheese, were Enterococcus , Lactobacillus , Leuconostoc , and Lactococcus . Lactobacilli and lactococci are dominant bacteria in traditional, home‐made cheeses (Abdullah & Osman, ; Terzic‐Vidojevic et al, , ). Lejková, Koreňová, Ženišová, Valík, and Kuchta () have noticed that in ewes’ lump cheese, bryndza cheese, and barrelled ewes’ cheese from Slovakia, Lactococcus lactis subsp.…”

“…Several traditional Serbian cheeses are manufactured in countryside households with raw, unpasteurized milk, from domestic animals. Most of these fermented products are carried out without the adding commercial bacterial starter cultures (Terzić-Vidojević et al, 2009;Terzić-Vidojević, Vukašinović, Veljović, Ostojić, & Topisirović, 2007). Therefore, the presence of certain species of lactic acid bacteria (LAB) plays a major role in transformation of milk into cheese (Parente & Cogan, 2004).…”