Characterization of microflora in homemade semi-hard white Zlatar cheese

• Published in: International journal of food microbiology 2007-02, Vol.114 (1), p.36-42
• Main Authors: Terzic-Vidojevic, Amarela, Vukasinovic, Maja, Veljovic, Katarina, Ostojic, Mihailo, Topisirovic, Ljubisa
• Format: Article
• Language: English
• Subjects: 16S rRNA; antibacterial properties; Antimicrobial activity; API 50 CH test; Biological and medical sciences; biosynthesis; Cheese - microbiology; cheese ripening; chemical composition; DNA, Bacterial - analysis; Enterococcus - classification; Enterococcus - growth & development; Enterococcus - metabolism; Enterococcus faecalis; Enterococcus faecium; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; home food preparation; Homemade cheese; lactic acid bacteria; Lactobacillus; Lactobacillus - classification; Lactobacillus - growth & development; Lactobacillus - metabolism; Lactobacillus brevis; Lactobacillus delbrueckii subsp. lactis; Lactobacillus paracasei; Lactobacillus paracasei subsp. paracasei; Lactococcus - classification; Lactococcus - growth & development; Lactococcus - metabolism; Lactococcus lactis; microbial growth; Milk and cheese industries. Ice creams; Non-starter lactic acid bacteria (NSLAB); Polymerase Chain Reaction - methods; raw milk; rep-PCR; semisoft cheeses; sensory properties; Time Factors; traditional technology; white cheeses
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2006.10.038

The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.