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Karakterizacija tehnoloških osobina bakterija mlečne kiseline izolovanih iz sira sa planine Radan

dc.creatorJoković, Nataša
dc.creatorSavić, Dragiša
dc.creatorVukašinović-Sekulić, Maja
dc.creatorTopisirović, Ljubiša
dc.date.accessioned2021-03-10T10:24:34Z
dc.date.available2021-03-10T10:24:34Z
dc.date.issued2005
dc.identifier.issn0352-6542
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/800
dc.description.abstractIsolation of lactic acid bacteria from artisanal dairy products is base for selection of new strains with properties which are important for their industrial application. In this work, characterization of 69 strains isolated from home-made cheese from mountain Radan was done. Characterization of isolates included examination of their acidifying activity, proteolytic activity and production of diacetyl exopolysaccharides and antimicrobial substances. Isolates from genus Lactococcus showed the best acidifying activity, while lactobacilli grew slowly in milk. The most isolates from genera Lactococcus i Lactobacillus synthesized extracellular proteinases, while isolates identified as Enterococcus faecium and Leuconostoc mesenteroides showed weak acidifying activity. Two isolates of Lactococcus lactis subsp. lactis biovar. diacetylactis, all isolates of En. faecium with typical phenotypical characteristics and 3 isolates of the genus Lactobacillus were able to produce diacetyl. All isolates identified as Ln. mesenteroides (except one identified as subspecies cremoris) were able to produce dextran growing on medium with sucrose and also some isolates from the genus Lactobacillus produced exopolysaccharides. Only two isolates of En. faecium produced bacteriocins.en
dc.description.abstractU ovom radu urađena je karakterizacija 69 izolata bakterija mlečne kiseline izolovanih iz domaćeg sira sa planine Radan. Karakterizacija izolata je obuhvatala ispitivanje aktivnosti izolata u mleku kao i sintezu diacetila egzopolisaharida i bakteriocina. Izolati iz roda Lactococcus najviše snižavaju pH vrednost inokulisanog mleka, dok laktobacili najslabije rastu u mleku. Sinteza diacetila je detektovana kod dva izolata koja pripadaju biovarijetetu Lactococcus lactis subsp. lactis biovar. diacetylactis, kod svih izolata iz roda Enterococcus sa tipičnim fenotipskim karakteristikama i kod tri izolata iz roda Lactobacillus. Svi izolati koji pripadaju vrsti Ln. mesenteroides (osim jednog koji pripada podvrsti cremoris) poseduju sposobnost sinteze dekstrana prilikom rasta na podlozi sa saharozom, dok nekoliko izolata iz roda Lactobacillus pokazuju sposobnost sinteze egzopolisaharida. Bakteriocine sintetišu samo dva izolata koja pripadaju vrsti En. faecium.sr
dc.publisherUniverzitet u Nišu - Tehnološki fakultet, Leskovac
dc.rightsopenAccess
dc.sourceZbornik radova Tehnološkog fakulteta, Leskovac
dc.titleTechnological characterization of lactic acid bacteria isolated from Radan’s cheeseen
dc.titleKarakterizacija tehnoloških osobina bakterija mlečne kiseline izolovanih iz sira sa planine Radansr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage126
dc.citation.issue14
dc.citation.other(14): 115-126
dc.citation.spage115
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/2306/797.pdf
dc.identifier.rcubconv_757
dc.type.versionpublishedVersion


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