Characterization of microflora in homemade semi-hard white Zlatar cheese

Terzić-Vidojević, Amarela; Vukašinović, Maja; Veljović, Katarina; Ostojic, Mihailo; Topisirović, Ljubiša

doi:10.1016/j.ijfoodmicro.2006.10.038

Cited by 69 publications

(62 citation statements)

References 30 publications

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“…Primarily, the activity of lactic acid bacteria, normally present in the milk and the production environment during fermentation and ripening, determines texture, aroma and fl avour of these dairy products (1). Thus, this unique microfl ora adds to the specifi city of cheese produced in the particular locality (2)(3)(4). Defi ned starter cultures, however, work faster and more reliably than the natural fermentation microbiota.…”

Section: Introductionmentioning

confidence: 99%

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Bojanic

Rasovic

Mayrhofer

et al. 2017

Food Technol. Biotechnol.

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SummaryThe aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bĳ eli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidifi cation ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5 %) of the tested strains showed good properties. These strains should be further examined for their possible application as specifi c starter cultures in the production of indigenous cheese in Montenegro.

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Section: Introductionmentioning

confidence: 99%

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Bojanic

Rasovic

Mayrhofer

et al. 2017

Food Technol. Biotechnol.

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“…Many kinds of cheese made from unpasteurized milk through traditional manufacturing procedures may possess a very diverse and rich microflora (Centeno et al, 1996;Flórez et al, 2006;Medina et al, 2001;Mustafa, 2006;Prodromou et al, 2001;Terzic-Vidojevic et al, 2006). Some researchers have reported that the local microflora of raw milk influences the biochemical characteristics of cheese (Demarigny et al, 1997;Marino et al, 2003;Prodromou et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese

Duan

Tan

Wang

et al. 2008

J. Gen. Appl. Microbiol.

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Fourteen strains of Lactic Acid Bacteria (LAB) isolated from Qula, a Tibetan traditional yak cheese, were divided into four groups (A-D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population.

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“…The chances of isolating bacteriocinogenic strains from cheese produced from raw milk have increased since this is a natural environment for the growth and development of LAB. In traditionally manufactured homemade cheese, without the use of commercial starter cultures, non-starter lactic acid bacteria (NSLAB) usually become the dominant cheese microbiota that contribute to the texture, fl avour and quality of the product (6). The exact role of NSLAB strains is not fully clear, but they certainly infl uence cheese ripening.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain

Mirković

Radulović

Uzelac

et al. 2015

Food Technol. Biotechnol.

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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.

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Characterization of microflora in homemade semi-hard white Zlatar cheese

Cited by 69 publications

References 30 publications

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese

Isolation and Characterization of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain

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