Nikolic Milica, Terzic-Vidojevic Amarela, Jovcic Branko, Begovic Jelena, Golic Natasa, Topisirovic Ljubisa
Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, PO Box 23, 11010 Belgrade, Serbia.
Int J Food Microbiol. 2008 Feb 29;122(1-2):162-70. doi: 10.1016/j.ijfoodmicro.2007.11.075. Epub 2007 Dec 4.
The Bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. The presence of lactic acid bacteria (LAB) in Bukuljac cheese has been analyzed by using a polyphasic approach including microbiological and molecular methods such as rep-PCR with (GTG)5 primer. Lactobacillus paracasei subsp. paracasei represents a dominant strain in the microflora of analyzed cheese. Out of 55 Gram-positive and catalase-negative isolates, 48 belonged to L. paracasei subsp. paracasei species. Besides lactobacilli, five Lactococcus lactis subsp. lactis and two Enterococcus faecalis were found. Results of PCR-denaturing gradient gel electrophoresis (DGGE) of DNA extracted directly from the fresh cheese revealed the presence of Leuconostoc mesenteroides. Only lactobacilli showed a high proteolytic activity and hydrolyzed alpha(s1)- and beta-caseins. They are also producers of diacetyl. In addition, 34 out of 55 isolates, all determined as lactobacilli, showed the ability of auto-aggregation. Among 55 isolates, 50 also exhibited antimicrobial activity.
布库尔雅克奶酪是传统的自制奶酪，由经过热处理的山羊奶制成，不添加任何细菌发酵剂。已采用多相方法，包括微生物学和分子方法，如使用（GTG）5引物的重复聚合酶链反应（rep-PCR），对布库尔雅克奶酪中乳酸菌（LAB）的存在情况进行了分析。副干酪乳杆菌副干酪亚种是所分析奶酪微生物群落中的优势菌株。在55株革兰氏阳性和过氧化氢酶阴性分离株中，48株属于副干酪乳杆菌副干酪亚种。除了乳杆菌外，还发现了5株乳酸乳球菌乳酸亚种和2株粪肠球菌。直接从新鲜奶酪中提取的DNA进行PCR-变性梯度凝胶电泳（DGGE）的结果显示存在肠系膜明串珠菌。只有乳杆菌表现出高蛋白水解活性，并能水解α（s1）-和β-酪蛋白。它们也是双乙酰的生产者。此外，在55株分离株中，所有被确定为乳杆菌的34株都表现出自聚集能力。在55株分离株中，50株还表现出抗菌活性。
