Open AccessAnalysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses
Author(s) -
Amarela Terzić-Vidojević,
Milica Nikolić,
Katarina Veljović,
Maja Tolinački,
M. Busarcevic,
L. Topisirović
Publication year - 2009
Publication title -
archives of biological sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.217
H-Index - 25
eISSN - 1821-4339
pISSN - 0354-4664
DOI - 10.2298/abs0903395t
Subject(s) - leuconostoc mesenteroides , lactobacillus brevis , lactobacillus plantarum , lactococcus lactis , food science , enterococcus faecium , lactobacillus , biology , enterococcus faecalis , leuconostoc , lactic acid , enterococcus , bacteria , microbiology and biotechnology , fermentation , staphylococcus aureus , genetics
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
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