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Original scientific paper
https://doi.org/10.15567/mljekarstvo.2016.0404

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

Nataša Hulak ; University of Zagreb, Faculty of Agriculture, Department of Microbiology, Svetošimunska 25, 10000 Zagreb, Croatia
Ana Žgomba Maksimović ; University of Zagreb, Faculty of Agriculture, Department of Microbiology, Svetošimunska 25, 10000 Zagreb, Croatia
Ana Kaić ; University of Zagreb, Faculty of Agriculture, Department of Microbiology, Svetošimunska 25, 10000 Zagreb, Croatia
Andrea Skelin ; University of Zagreb, Faculty of Agriculture, Department of Microbiology, Svetošimunska 25, 10000 Zagreb, Croatia
Mirna Mrkonjić Fuka   ORCID icon orcid.org/0000-0002-8494-8805 ; University of Zagreb, Faculty of Agriculture, Department of Microbiology, Svetošimunska 25, 10000 Zagreb, Croatia

Fulltext: english, pdf (192 KB) pages 282-292 downloads: 417* cite
APA 6th Edition
Hulak, N., Žgomba Maksimović, A., Kaić, A., Skelin, A. & Mrkonjić Fuka, M. (2016). Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures. Mljekarstvo, 66 (4), 282-292. https://doi.org/10.15567/mljekarstvo.2016.0404
MLA 8th Edition
Hulak, Nataša, et al. "Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures." Mljekarstvo, vol. 66, no. 4, 2016, pp. 282-292. https://doi.org/10.15567/mljekarstvo.2016.0404. Accessed 6 Jun. 2020.
Chicago 17th Edition
Hulak, Nataša, Ana Žgomba Maksimović, Ana Kaić, Andrea Skelin and Mirna Mrkonjić Fuka. "Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures." Mljekarstvo 66, no. 4 (2016): 282-292. https://doi.org/10.15567/mljekarstvo.2016.0404
Harvard
Hulak, N., et al. (2016). 'Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures', Mljekarstvo, 66(4), pp. 282-292. https://doi.org/10.15567/mljekarstvo.2016.0404
Vancouver
Hulak N, Žgomba Maksimović A, Kaić A, Skelin A, Mrkonjić Fuka M. Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures. Mljekarstvo [Internet]. 2016 [cited 2020 June 06];66(4):282-292. https://doi.org/10.15567/mljekarstvo.2016.0404
IEEE
N. Hulak, A. Žgomba Maksimović, A. Kaić, A. Skelin and M. Mrkonjić Fuka, "Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures", Mljekarstvo, vol.66, no. 4, pp. 282-292, 2016. [Online]. https://doi.org/10.15567/mljekarstvo.2016.0404

Abstracts
Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.

Keywords
Istrian cheese; Lactobacillus spp.; starter cultures; antimicrobial activity

Hrčak ID: 168551

URI
https://hrcak.srce.hr/168551

[croatian]

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