CHARACTERIZATION OF NON-STARTER LACTIC ACID BACTERIA IN TRADITIONALLY PRODUCED HOME-MADE RADAN CHEESE DURING RIPENING
CHARACTERIZATION OF NON-STARTER LACTIC ACID BACTERIA IN TRADITIONALLY PRODUCED HOME-MADE RADAN CHEESE DURING RIPENING
复制标题
DOI：
10.2298/abs1101001j
复制
发表时间：
2011-01-01
影响因子：
0.8
通讯作者：
Topisirovic, L.
中科院分区：
文献类型：
--
作者：
Jokovic, Natasa;Vukasinovic, Maja;Topisirovic, L.
采用经典生化试验和（GTG）（5）引物rep-PCR对从成熟期的Radan干酪中分离到的213株非发酵剂乳酸菌进行了鉴定。对于属于乳酸乳球菌乳酸亚种的大多数分离物，乳酸菌、肠膜明串珠菌、植物乳杆菌、副植物乳杆菌和屎肠球菌的表型鉴定结果与rep-PCR鉴定结果一致。乳球菌乳亚种乳酸菌，屎肠球菌和亚种肠膜状明串珠菌群是占主导地位的人口的乳酸菌在奶酪，直到10天的成熟和只有一个嗜热链球菌菌株分离出5天的奶酪样品。随着成熟的进行，植物乳杆菌成为优势种，连同不能用rep-PCR精确鉴定的乳酸杆菌的异型发酵种的组。
Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)(5) primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.