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标题：Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures
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作者：Hulak, Nataša ; Žgomba Maksimović, Ana ; Kaić, Ana 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2016
卷号：66
期号：4
页码：282-292
DOI：10.15567/mljekarstvo.2016.0404
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.
关键词：Istrian cheese; Lactobacillus spp.; starter cultures; antimicrobial activity