Comparison of Antibacterial Activity of Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese.

Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 strains were isolated on MRS agar from 12 cheese samples and used as a material for study. The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for the unique antagonistic activity and preservation role in food. It has been found that the highest antimicrobial activity was observed in the case of strains; however, the level of that activity was different depending on the strain. Strains from oscypek produced broad spectrum, and a few strains isolated from korycinski cheese produced a narrow spectrum of antimicrobial compounds, other than organic acids and hydrogen peroxide. Moreover, the antagonistic activity shown by strains is connected with the source from which a given strain was isolated. Strains isolated from oscypek cheese represented stronger activity against , whereas strains isolated from korycinski cheese were more active against . Strains Os13 and Kor14 could be considered as good candidates for protective cultures to extend durability of food products.