Izvorni znanstveni članak
The influence of Lactobacillus spp. on the hygienic safety of dry cheese - a traditional halal product of Bosnia and Herzegovina
Zinka Hojkurić Rahmanović
; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Berin Rahmanović
orcid.org/0009-0004-7364-869X
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90,71000 Sarajevo, Bosnia and Herzegovina
*
Adnan Alijagić
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90,71000 Sarajevo, Bosnia and Herzegovina
Kenan Muratović
; Federal Ministry of Agriculture, Water Supply and Forestry, Hamdije Čemerlića 2, 71000 Sarajevo, Bosnia and Herzegovina
Damir Alihodžić
; Agency for Halal Quality Certification of Islamic Community in Bosnia and Hertegovina, Turalibegova 73, 75000 Tuzla, Bosna i Herzegovina
Mehmed Sultanović
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90,71000 Sarajevo, Bosnia and Herzegovina
Kenan Čaklovica
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90,71000 Sarajevo, Bosnia and Herzegovina
* Dopisni autor.
Sažetak
The research focuses on dry cheese, an important part of the cultural and gastronomic heritage of Bosnia
and Herzegovina, especially in the northeastern part of the country. Produced according to traditional
methods that are passed down from generation to generation, dry cheese not only reflects a rich culinary
tradition, but also provides potential health benefits due to the presence of probiotic bacteria. The aim of
this research is to examine the antimicrobial activity of Lactobacillus spp. isolated from dry cheese against
pathogenic microorganisms: Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and
Aerobic mesophilic bacteria. For the purposes of the research, were analyzed 33 samples of dry cheese.
Microbiological analyses were performed according to ISO accredited methods. Samples were analyzed
at different stages of production: after smoking, after 7 days of ripening at a temperature of 15 ˚C +/- 1˚ C
and after 7 days of storage at a temperature of +4 to 8°C. The results showed that dry cheese remains
microbiologically intact and safe for consumption after ripening and storage. The presence of
Lactobacillus spp. confirms the probiotic properties of cheese, which can positively affect digestive health.
Additionally, the production of dry cheese in accordance with Halal standards ensures its safety and
quality, providing added value to Muslim consumers. This research contributes to the understanding of the
microbiological safety of dry cheese and its health benefits, and highlights the importance of preserving
traditional production methods in the modern context of food safety.
Ključne riječi
Lactobacillus spp.; dry cheese; microbiological safety; halal product
Hrčak ID:
333493
URI
Datum izdavanja:
30.6.2025.
Posjeta: 437 *