hrcak mascot   Srce   HID

Izvorni znanstveni članak

Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese

Andrea Skelin ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Mirna Mrkonjić Fuka ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Andreja Čanžek Majhenič ; Chair of Dairy Science, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia
Sulejman Redžepović ; Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Dubravka Samaržija ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Bojana Bogovič Matijašić ; Chair of Dairy Science, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia

Puni tekst: engleski, pdf (2 MB) str. 362-370 preuzimanja: 720* citiraj
APA 6th Edition
Skelin, A., Mrkonjić Fuka, M., Čanžek Majhenič, A., Redžepović, S., Samaržija, D. i Bogovič Matijašić, B. (2012). Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese. Food Technology and Biotechnology, 50 (3), 362-370. Preuzeto s https://hrcak.srce.hr/86931
MLA 8th Edition
Skelin, Andrea, et al. "Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 362-370. https://hrcak.srce.hr/86931. Citirano 07.12.2019.
Chicago 17th Edition
Skelin, Andrea, Mirna Mrkonjić Fuka, Andreja Čanžek Majhenič, Sulejman Redžepović, Dubravka Samaržija i Bojana Bogovič Matijašić. "Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese." Food Technology and Biotechnology 50, br. 3 (2012): 362-370. https://hrcak.srce.hr/86931
Harvard
Skelin, A., et al. (2012). 'Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese', Food Technology and Biotechnology, 50(3), str. 362-370. Preuzeto s: https://hrcak.srce.hr/86931 (Datum pristupa: 07.12.2019.)
Vancouver
Skelin A, Mrkonjić Fuka M, Čanžek Majhenič A, Redžepović S, Samaržija D, Bogovič Matijašić B. Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 07.12.2019.];50(3):362-370. Dostupno na: https://hrcak.srce.hr/86931
IEEE
A. Skelin, M. Mrkonjić Fuka, A. Čanžek Majhenič, S. Redžepović, D. Samaržija i B. Bogovič Matijašić, "Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese", Food Technology and Biotechnology, vol.50, br. 3, str. 362-370, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86931. [Citirano: 07.12.2019.]

Sažetak
The objective of this study is to describe the diversity of indigenous cultivable community of the lactobacilli associated with the production of traditional Istrian cheese and to get a collection of well characterized strains. Raw milk and cheese samples were collected from three different farms in Istria during ripening. A total of 212 mesophilic and thermophilic Lactobacillus isolates as well as bulk colonies (consortia) were investigated using culture-dependent approach combining phenotyping and genotyping. Biochemical fingerprinting with PhenePlate-LB system preliminary grouped 212 isolates in 16 distinct PhP types. Only one representative isolate from each PhP cluster was further analyzed by genotyping for a reliable identification at the genus and species level by employing PCR techniques and sequencing of 16S rRNA genes. Sequence analysis of 16S rRNA revealed the presence of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus. Lactobacilli were screened for possible resistance against seven selected antibiotics: ampicillin, tetracycline, penicillin, rifampin, clindamycin, erythromycin and vancomycin. Although there was no clear pattern of antimicrobial susceptibility to most tested antibiotics, all representative isolates were resistant to vancomycin. The analysis of bulk colonies by denaturing gradient gel electrophoresis (DGGE) identified Lactobacillus plantarum and Lactobacillus brevis as predominant members of Lactobacillus population. Pediococcus pentosaceus, Pediococcus acidilactici, Streptococcus sp. and Leuconostoc mesenteroides were also detected as part of the analysed consortia. The prevalence of identified species and community members of lactobacilli agrees with other studies of raw milk cheese and represents a useful base for further selection.

Ključne riječi
Istrian cheese; lactobacilli; PCR; PCR-DGGE; sequencing

Hrčak ID: 86931

URI
https://hrcak.srce.hr/86931

[hrvatski]

Posjeta: 984 *