Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

被引：70

作者：

Terzic-Vidojevic, Amarela ^{[1
]}

Veljovic, Katarina ^{[1
]}

Tolinacki, Maja ^{[1
]}

Zivkovic, Milica ^{[1
]}

Lukic, Jovanka ^{[1
]}

Lozo, Jelena ^{[2
]}

Fira, Dorde ^{[2
]}

Jovcic, Branko ^{[2
]}

Strahinic, Ivana ^{[1
]}

Begovic, Jelena ^{[1
]}

Popovic, Nikola ^{[1
]}

Miljkovic, Marija ^{[1
]}

Kojic, Milan ^{[1
]}

Topisirovic, Ljubisa ^{[1
]}

Golic, Natasa ^{[1
]}

机构：

[1] Univ Belgrade, Inst Mol Genet & Genet Engn, Vojvode Stepe 444a, Belgrade 11042 152, Serbia

[2] Univ Belgrade, Fac Biol, Studentski Trg 16, Belgrade 11000, Serbia

来源：

FOOD RESEARCH INTERNATIONAL | 2020年 / 136卷

关键词：

Western Balkan Countries; Cheeses; Yogurt; Cream; Kajmak; Non-starter lactic acid bacteria; Health benefits; PARACASEI SUBSP PARACASEI; LACTOBACILLUS-PARAPLANTARUM BGCG11; WILD LACTOCOCCUS-LACTIS; ENVELOPE-ASSOCIATED PROTEINASES; NATURALLY FERMENTED MILK; AQUACULTURE SYSTEM RAS; SIR IZ MISINE; VOLATILE COMPOUNDS; SENSORY CHARACTERISTICS; EWES MILK;

D O I：

10.1016/j.foodres.2020.109494

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.

引用

页数：26

共 325 条

[1] Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development [J].