Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia | Zendy

Jelena Begović | Zendy; J.B. Brandsma | Zendy; Branko Jovčić | Zendy; Maja Tolinački | Zendy; Katarina Veljović | Zendy; W.C. Meijer | Zendy; L. Topisirović | Zendy

Open Access

Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia

Author(s) -

Jelena Begović,

J.B. Brandsma,

Branko Jovčić,

Maja Tolinački,

Katarina Veljović,

W.C. Meijer,

L. Topisirović

Publication year - 2011

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/abs1101011b

Subject(s) - food science , starter , raw milk , lactic acid , leuconostoc , bacteria , biology , lactococcus , raw material , lactobacillus , lactococcus lactis , fermentation , ecology , genetics

Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow’s milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated Lwere found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses

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