Skip to main content
Abstract

Lactic acid bacteria are the constituent part of milk microbialflora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective of this study was to investigate the composition of lactic acid bacteria population in fresh cow cheeses taken from local markets, as well as their antimicrobial capacity. Lactic acid bacteria counts were determined according to ISO 1524:1998 method, biochemical determination using API 50 CHL system, and inhibitory activity against L. monocytogenes NCTC 1052 7 by agar well diffusion assay. Lactic acid bacteria count in fresh cow cheeses (n=10) ranged from 5.87 to 8.38 log(10) CFU g(-1). Among 52 MRS isolates collected, 61.54 % were assigned to the Lactococcus lactis subsp. Lactis species, 23.07 % Lactobacillus helveticus, 11.54 % Leuconostoc mesenteroides subsp. cremoris and 3.85 % Leuconostoc mesenteroides subsp. mesenteroides. Antilisterial activity was found in 18 isolates.

Year of Publication
2007
Journal
Mljekarstvo
Volume
57
Number of Pages
5-13
ISBN Number
0026-704x
Accession Number
WOS:000257769500001
Alternate Journal
Mljekarstvo
We are professional and reliable provider since we offer customers the most powerful and beautiful themes. Besides, we always catch the latest technology and adapt to follow world’s new trends to deliver the best themes to the market.

Contact info

We are the leaders in the building industries and factories. We're word wide. We never give up on the challenges.

Recent Posts