Identification and characterization of natural lactic microflora of home made white cheese from Sjenica

Abstract

A total of 160 isolates of lactic acid bacteria (LAB) were obtained from samples taken at various stages of the manufacture and ripening (nine months) of home made white cheese from Sjenica (a traditional raw mixed cow's and ewe's milk cheese). The isolates were belonging to Lactococcus sp., Lactobacillus sp. and Leuconostoc sp., 53 isolates were selected for the additional identification and characterisation. Eight isolates among selected ones were identified as Lactococcus lactis ssp. lactis, one as L. lactis ssp. lactis biovar diacetylactis, 3 as L. lactis ssp. cremoris, 5 as L. rafinolactis, 4 as Leuconostoc lactis, 4 as Ln. mesenteroides ssp. mesenteroides, 5 as Ln. paramesenteroides, 4 as Lactobacillus casei ssp. casei, 6 as Lb. paraplantarum, 12 as Lb. plantarum and one as thermophilic Lactobacillus sp. the best acidification activity was detected in the selected isolates of lactococci.

Ukupno 160 prirodnih izolata bakterija mlečne kiseline (BMK) je dobijeno iz uzoraka sjeničkog sira (tipa mešanac - od kravljeg i ovčijeg mleka) iz različitih faza proizvodnje i zrenja (u periodu od devet meseci). Izolati su pripadali rodovima Lactococcus sp., Lactobacillus sp. i Leuconostoc sp., i 53 izolata je izabrano za dalju identifikaciju i karakterizaciju. Od izabranih izolata 8 je identifikovano kao Lactococcus lactis ssp. lactis, jedan kao L lactis ssp. lactis biovar diacetylactis, 3 kao L. lactis ssp. cremoris, 5 kao L. rafinolactis, 4 kao Leuconostoc lactis, 4 kao Ln. mesenteroides ssp. mesenteroides, 5 kao Ln. paramesenteroides, 4 kao Lactobacillus casei ssp. casei, 6 kao Lb. paraplantarum, 12 kao Lb. plantarum i jedan kao termofilni Lactobacillus sp.