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Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
Mirjana Ž Grujović1, Katarina G Marković1, Susana Morais2,3
1Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia.
Foods (Basel, Switzerland)
|July 13, 2024
Summary
Indigenous lactic acid bacteria (LAB) from Serbian goat cheese were evaluated for safety and technological properties. Promising strains were identified as potential starter cultures for enhancing goat milk cheese quality and safety.
Area of Science:
- Food Microbiology
- Dairy Science
- Bacteriology
Background:
- Lactic acid bacteria (LAB) are crucial for fermented dairy products.
- Indigenous LAB strains possess unique technological and safety attributes.
- Serbian traditional goat cheese is a potential source of novel LAB.
Purpose of the Study:
- To isolate and characterize indigenous LAB from Serbian goat cheese.
- To evaluate their safety and technological properties for potential use in dairy.
- To identify promising strains for starter or adjunct cultures in goat milk cheese.
Main Methods:
- Isolation and identification of LAB from goat cheese.
- Safety assessment: hemolytic activity and antibiotic sensitivity tests.
- Technological property evaluation: growth, acidification, proteolysis, curd formation, diacetyl production, antagonism, biofilm formation.
Main Results:
- Non-hemolytic and antibiotic-sensitive LAB strains were identified.
- Specific strains, including Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, C14-5, showed excellent technological properties.
- Lactococcus lactis subsp. lactis strains C0-14 and C21-8 also demonstrated significant potential.
Conclusions:
- Indigenous LAB from Serbian goat cheese possess favorable safety and technological profiles.
- Selected LAB strains are suitable candidates for starter or adjunct cultures in goat milk cheese production.
- These findings can improve cheese quality, safety, and dairy hygiene practices.
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