Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period (original) (raw)

Terzic-Vidojevic A., J. Lozo, and Lj. Topisirovic (2009):Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period. Vol. 41, No. 3,[339][340][341][342][343][344][345][346][347][348][349][350][351][352] In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR) with (GTG) 5 primer. The GENETIKA, Vol. 41, No. 3, 341-352, 2009. LAB isolates from cheese BGPT9 (four days old) belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum)