The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was... also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.
TY - JOUR
AU - Terzić-Vidojević, Amarela
AU - Vukašinović-Sekulić, Maja
AU - Veljović, Katarina
AU - Ostojić, Mihailo
AU - Topisirović, Ljubiša
PY - 2007
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1080
AB - The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.
PB - Elsevier Science Bv, Amsterdam
T2 - International Journal of Food Microbiology
T1 - Characterization of microflora in homemade semi-hard white Zlatar cheese
EP - 42
IS - 1
SP - 36
VL - 114
DO - 10.1016/j.ijfoodmicro.2006.10.038
ER -
@article{
author = "Terzić-Vidojević, Amarela and Vukašinović-Sekulić, Maja and Veljović, Katarina and Ostojić, Mihailo and Topisirović, Ljubiša",
year = "2007",
abstract = "The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Characterization of microflora in homemade semi-hard white Zlatar cheese",
pages = "42-36",
number = "1",
volume = "114",
doi = "10.1016/j.ijfoodmicro.2006.10.038"
}
Terzić-Vidojević, A., Vukašinović-Sekulić, M., Veljović, K., Ostojić, M.,& Topisirović, L.. (2007). Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology
Elsevier Science Bv, Amsterdam., 114(1), 36-42.
https://doi.org/10.1016/j.ijfoodmicro.2006.10.038
Terzić-Vidojević A, Vukašinović-Sekulić M, Veljović K, Ostojić M, Topisirović L. Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology. 2007;114(1):36-42.
doi:10.1016/j.ijfoodmicro.2006.10.038 .
Terzić-Vidojević, Amarela, Vukašinović-Sekulić, Maja, Veljović, Katarina, Ostojić, Mihailo, Topisirović, Ljubiša, "Characterization of microflora in homemade semi-hard white Zlatar cheese" in International Journal of Food Microbiology, 114, no. 1 (2007):36-42,
https://doi.org/10.1016/j.ijfoodmicro.2006.10.038 . .
