title: Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.
abstract: The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlašić mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)5 primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia. Electronic address: amarela@imgge.bg.ac.rs.
authors.forename: Amarela
authors.initials: A
authors.lastname: Terzic-Vidojevic
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Sanja
authors.initials: S
authors.lastname: Mihajlovic
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Gordana
authors.initials: G
authors.lastname: Uzelac
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Katarina
authors.initials: K
authors.lastname: Veljovic
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Maja
authors.initials: M
authors.lastname: Tolinacki
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Nikolic
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Ljubisa
authors.initials: L
authors.lastname: Topisirovic
authors.affiliation: University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia.
authors.forename: Milan
authors.initials: M
authors.lastname: Kojic
mesh_terms: D000818:Animals; D044822:Biodiversity; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D003611:Dairy Products / Q000382:microbiology*; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D008892:Milk / Q000382:microbiology; D008969:Molecular Sequence Data; D010802:Phylogeny; D012621:Seasons; D055771:Serbia
chemical_list: D019344:Lactic Acid
keywords: 16S rDNA sequencing; Artisanal dairy products; Lactic acid bacteria; Microbiological characterization; Rep-PCR