Ledina Tijana, Đorđević Jasna, Glišić Milica, Čobanović Nikola, Kovandžić Marija, Bulajić Snežana
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.
Foods. 2024 Dec 26;14(1):38. doi: 10.3390/foods14010038.
Owing to the rich diversity of lactic acid bacteria (LAB) microbiota, traditional Serbian white-brined cheeses can serve as a valuable source of LAB strains with promising technological and functional properties. This study aimed to identify potential candidates for developing commercial bacterial cultures, which could be used to produce cheese with distinct sensory qualities and added value as a functional food product. A total of 83 LAB isolates were tested for their ability to grow under different salt concentrations and temperatures; their acidifying, proteolytic, and lipolytic activities; and their production of diacetyl and exopolysaccharides (EPSs). Four strains, one and three , were the most promising candidates for further evaluation as adjunct cultures since they showed good resistance to environmental stresses, proteolytic activity, and the ability to produce diacetyl and EPSs. None of the strains was a promising candidate for application as a starter culture or for probiotic use. Further research is required to assess the potential of the isolates to demonstrate desirable characteristics when incorporated into a cheese matrix, primarily focusing on understanding their interaction with the cheese environment and behavior under various processing conditions.
由于乳酸菌（LAB）微生物群的丰富多样性，传统的塞尔维亚白盐渍奶酪可作为具有良好技术和功能特性的LAB菌株的宝贵来源。本研究旨在确定开发商业细菌培养物的潜在候选菌株，这些菌株可用于生产具有独特感官品质并作为功能性食品具有附加值的奶酪。对总共83株LAB分离株进行了测试，评估它们在不同盐浓度和温度下的生长能力；它们的酸化、蛋白水解和脂肪分解活性；以及它们产生双乙酰和胞外多糖（EPS）的能力。四株菌株，一株 和三株 ，是作为辅助培养物进行进一步评估的最有前景的候选菌株，因为它们对环境压力表现出良好的抗性、蛋白水解活性以及产生双乙酰和EPS的能力。没有一株菌株是作为发酵剂培养物应用或益生菌用途的有前景的候选菌株。需要进一步研究来评估这些分离株在融入奶酪基质时展现出理想特性的潜力，主要侧重于了解它们与奶酪环境的相互作用以及在各种加工条件下的行为。
