Veljovic K, Terzic-Vidojevic A, Vukasinovic M, Strahinic I, Begovic J, Lozo J, Ostojic M, Topisirovic L
Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, Belgrade, Serbia.
J Appl Microbiol. 2007 Dec;103(6):2142-52. doi: 10.1111/j.1365-2672.2007.03450.x.
Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics.
Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening.
Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese.
In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.
从传统的兹拉塔尔奶酪成熟过程中分离、鉴定和表征乳酸菌（LAB），并筛选具有良好工艺特性的菌株。
基于形态学、生理学和生化分析以及测定蛋白水解活性和质粒图谱对乳酸菌进行表征。采用重复聚合酶链反应（PCR）分析和16S rDNA测序对乳酸菌进行鉴定。用检测编码乳酸链球菌素基因的特异性引物进行PCR分析。副干酪乳杆菌副干酪亚种、植物乳杆菌、短乳杆菌、乳酸乳球菌乳酸亚种、粪肠球菌和屎肠球菌是兹拉塔尔奶酪成熟过程中存在的主要菌群。
在兹拉塔尔奶酪成熟过程中观察到菌种的时间变化。嗜温乳酸菌是兹拉塔尔奶酪中的主要微生物区系。
在本研究中，我们确定30日龄以内的兹拉塔尔奶酪可作为工业奶酪生产过程中制备潜在发酵剂菌株的来源。随着塞尔维亚食品市场适应欧盟法规，通过使用基于当地特征明确的乳酸菌的发酵剂来规范兹拉塔尔奶酪的生产，将使这种受欢迎的奶酪在未来实现工业化生产。
