Open AccessIsolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening
Author(s) -
Saso Stojanovski,
G. Cilev,
Blagica Trajanoska
Publication year - 2021
Publication title -
agricultural science and technology
Language(s) - English
Resource type - Journals
eISSN - 1314-412X
pISSN - 1313-8820
DOI - 10.15547/ast.2021.01.015
Subject(s) - lactobacillus paracasei , lactobacillus , ripening , biology , lactobacillus plantarum , food science , bacteria , 16s ribosomal rna , microbiology and biotechnology , fermentation , lactic acid , genetics
. The Lactobacillus microflora of white cheese made from sheep’s milk was studied during the maturation period of 10 to 100 days in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A total of 28 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show that in the early stages of cheese ripening (5th-6th, 10-39 day) the most commonly found species are: Lactobacillus plantarum and Lactobacillus curvatus, while in later stages of the cheese ripening (7th-10th, 40-80 day), the following species are found: Lactobacillus plantarum and Lactobacillus paracasei subsp. Paracasei.