Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses
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The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows? milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).
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Within the genus Leuconostoc, the species Ln. mesenteroides, Ln. peseudomesenteroides, and Ln. citreum have been detected in artisanal cheeses produced from raw milk.
“Within the genus Leuconostoc, the species Ln. mesenteroides, Ln. peseudomesenteroides, and Ln. citreum have been detected in artisanal cheeses produced from raw milk [122,123,124,125].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [123]
The Results identify Ln. mesenteroides and Ln. pseudomesenteroides in the Golija cheeses. They state that these were the only two distinct Leuconostoc species identified, so this paper does not support the claim's inclusion of Ln. citreum. (LLM, conf=0.88)
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- Eds. P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee), 227-249. Academic Press, London.
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
- Authors
- Terzic-Vidojevic, A., Mihajlovic, S., Uzelac, G., Golic, N., Fira, D., Kojic, M., & Topisirovic, L.
- Affiliations
- Institute of Molecular Genetics and Genetic Engineering, Belgrade
- Institute of Molecular Genetics and Genetic Engineering (RS)
- Faculty of Biology, Belgrade
- ORCID
- Golic, Natasa
- Venue
- Archives of Biological Sciences
- Publisher
- National Library of Serbia
- Published
- 2014
- Volume
- 66
- Issue
- 1
- Pages
- 179-192
- ISSN
- 0354-4664 (ISSN-L)
- 1821-4339
- OpenAlex
- W2053381411
- Cited by
- 18
- References
- 41
- Citations by year
- 2026: 2 · 2024: 3 · 2022: 2 · 2021: 2 · 2020: 2 · 2018: 2 · 2017: 3 · 2015: 2
- FWCI
- 2.39
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Archives of Biological Sciences (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- IMAGINE - Repository of the Institute of molecular genetics and genetic engineering (University of Belgrade) (submittedVersion, cc-by-nc-nd)
- InTOR – Repository of the Institute "Torlak" (Institute of Virology, Vaccines and Sera “Torlak”, Belgrade, Serbia) (submittedVersion, cc-by-nc-nd)
- Funders
- Ministry of Education, Science and Technological Development of the Republic of Serbia (173019)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, brined cheese, raw milk cheese, artisanal cheese, Lactococcus lactis, Enterococcus, Lactobacillus, antimicrobial activity, proteolytic activity, cheese ripening, bacterial diversity
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