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The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese

Nevijo Zdolec orcid id ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sanja Lazić
Lidija Kozačinski
Mirza Hadžiosmanović
Ivana Filipović

Puni tekst: hrvatski pdf 236 Kb

str. 5-13

preuzimanja: 912


Puni tekst: engleski pdf 236 Kb

str. 5-13

preuzimanja: 1.294



Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective of this study was to investigate the composition of lactic acid bacteria population in fresh cow cheeses taken from local markets, as well as their antimicrobial capacity. Lactic acid bacteria counts were determined according to ISO 1524:1998 method, biochemical determination using API 50 CHL system, and inhibitory activity against L. monocytogenes NCTC 10527 by agar well diffusion assay. Lactic acid bacteria count in fresh cow cheeses (n=10) ranged from 5.87 to 8.38 log10 CFU g-1. Among 52 MRS isolates collected, 61.54 % were assigned to the Lactococcus lactis subsp. Lactis species, 23.07 % Lactobacillus helveticus, 11.54 % Leuconostoc mesenteroides subsp. cremoris and 3.85 % Leuconostoc mesenteroides subsp. mesenteroides. Antilisterial activity was found in 18 isolates.

Ključne riječi

lactic acid bacteria, fresh cow cheese, bacteriocins, food safety

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Podaci na drugim jezicima: hrvatski

Posjeta: 3.518 *