Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese
作者： Ljubisa Topisirovic , Katarina Veljovic , Amarela Terzic-Vidojevic , Ivana Strahinic , Milan Kojic
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摘要: Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out analyzed isolates antimicrobial compounds as bacteriocins. Most genera Lactococcus Enterococcus, belonging species Lactobacillus plantarum Lb. brevis, do not synthesize extracellular proteinase. contrast, subspecies paracasei subsp. very good proteolytic activity. It was observed activity in correlation with their most isolates.
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