IDENTIFICATION AND PHENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM SOME TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF MACEDONIA
Journal
Macedonin Journal of Animal Science 1-2
Date Issued
2017-12-07
Author(s)
Vesna Levkov
Sandra Mojsova
Rodne Nastova
Sonja Srbinovska
Natasha Gjorgovska
Abstract
characteristics of lactic acid bacteria isolated from beaten cheese and white brined cheese produced from
raw ewe’s milk in traditional way were object of this study. From all the stages of beaten cheese manufacturing, 240
isolates were isolated. According to the phenotypic and biochemical characteristics, the prevailing species were Lactococcus
lactis spp. lactis (35%), Lactobacilus paracasei subsp. paracasei (22.5%), Pediococcus sp. (16.7%), L. plantarum
(15.8%), L. brevis (9.17%) and Leuconostoc sp. (1%). From white brined cheese 39 isolates were isolated belonging
to the genera Lactobacillus (59%), Enterococcus (23.1%) and Leuconostoc (17.9%), The prevalent species were
identified as: E. durans, Leuconostoc mesenteroides subsp. Mesenteroides /dexstranicum, Lactobacillus plantarum and
L. curvatus, mostly isolated in the early stages of cheese’s ripening, and L. plantarum and L. paracasei subsp. paracasei
isolated from ripened cheese samples. In both cheese types dominant species were mesophilic lactic acid bacteria characteristic
for brined cheeses from north-eastern Mediterranean and Balkan countries.
raw ewe’s milk in traditional way were object of this study. From all the stages of beaten cheese manufacturing, 240
isolates were isolated. According to the phenotypic and biochemical characteristics, the prevailing species were Lactococcus
lactis spp. lactis (35%), Lactobacilus paracasei subsp. paracasei (22.5%), Pediococcus sp. (16.7%), L. plantarum
(15.8%), L. brevis (9.17%) and Leuconostoc sp. (1%). From white brined cheese 39 isolates were isolated belonging
to the genera Lactobacillus (59%), Enterococcus (23.1%) and Leuconostoc (17.9%), The prevalent species were
identified as: E. durans, Leuconostoc mesenteroides subsp. Mesenteroides /dexstranicum, Lactobacillus plantarum and
L. curvatus, mostly isolated in the early stages of cheese’s ripening, and L. plantarum and L. paracasei subsp. paracasei
isolated from ripened cheese samples. In both cheese types dominant species were mesophilic lactic acid bacteria characteristic
for brined cheeses from north-eastern Mediterranean and Balkan countries.
Subjects
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