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Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

Aljoša Trmčić
Tanja Obermajer
Andreja Čanžek Majhenič
Bojana Bogovič Matijašić
Irena Rogelj ; Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia

Puni tekst: engleski, pdf (532 KB) str. 26-32 preuzimanja: 647* citiraj
APA 6th Edition
Trmčić, A., Obermajer, T., Čanžek Majhenič, A., Bogovič Matijašić, B. i Rogelj, I. (2011). Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese. Mljekarstvo, 61 (1), 26-32. Preuzeto s https://hrcak.srce.hr/65201
MLA 8th Edition
Trmčić, Aljoša, et al. "Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese." Mljekarstvo, vol. 61, br. 1, 2011, str. 26-32. https://hrcak.srce.hr/65201. Citirano 25.01.2021.
Chicago 17th Edition
Trmčić, Aljoša, Tanja Obermajer, Andreja Čanžek Majhenič, Bojana Bogovič Matijašić i Irena Rogelj. "Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese." Mljekarstvo 61, br. 1 (2011): 26-32. https://hrcak.srce.hr/65201
Harvard
Trmčić, A., et al. (2011). 'Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese', Mljekarstvo, 61(1), str. 26-32. Preuzeto s: https://hrcak.srce.hr/65201 (Datum pristupa: 25.01.2021.)
Vancouver
Trmčić A, Obermajer T, Čanžek Majhenič A, Bogovič Matijašić B, Rogelj I. Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese. Mljekarstvo [Internet]. 2011 [pristupljeno 25.01.2021.];61(1):26-32. Dostupno na: https://hrcak.srce.hr/65201
IEEE
A. Trmčić, T. Obermajer, A. Čanžek Majhenič, B. Bogovič Matijašić i I. Rogelj, "Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese", Mljekarstvo, vol.61, br. 1, str. 26-32, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65201. [Citirano: 25.01.2021.]

Sažetak
The presence of gene determinants for different bacteriocins has been already demonstrated in traditional Slovenian types of raw milk cheeses ‘Tolminc’ and ‘Kraški’. These genes were present also in the cultivable microbiota. In this research the aim was to establish how the presence of gene determinants for bacteriocins in microbial consortia is reflected in its antimicrobial activity. In addition, one of the goals was to determine whether the strains that carry gene determinants for bacteriocins have any competitive growth advantage in microbial population. Microbial consortium of ‘Tolminc’ cheese was propagated in milk and examined at the end of propagation its antimicrobial activity and the presence of gene determinants for bacteriocins. Comparison of the results obtained before and after propagation leaded to the conclusion that most of the strains possessing gene determinants for bacteriocins were unable to persist during propagation. The strains which did persist during propagation carried gene determinants for enterocins P, L50B and cytolysin. Antimicrobial activity of consortium before and after propagation was not substantially different and cannot be attributed to any of detected bacteriocins.

Ključne riječi
traditional cheese; bacteriocin genes; bacteriocins; antimicrobial activity; competition

Hrčak ID: 65201

URI
https://hrcak.srce.hr/65201

[hrvatski]

Posjeta: 1.146 *