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Abiad MG, Ajjour C, Kassaify Z, Iskandar CF, Hamzeh R, Hassan HF. Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2077363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mohamad G. Abiad
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Celine Ajjour
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Zeina Kassaify
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Christelle F. Iskandar
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Reem Hamzeh
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Hussein F. Hassan
- Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
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.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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Vladimír D, Miloslava K, Markéta M, Jaroslava H, Petr R. Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Dráb Vladimír
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
| | - Kavková Miloslava
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
| | | | | | - Roubal Petr
- Dairy Research Institute Ltd. Ke Dvoru 12a Prague 160 00 Czech Republic
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Muruzović MŽ, Mladenović KG, Djilas MD, Stefanović OD, Čomić LR. In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13776] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mirjana Ž. Muruzović
- Faculty of Science, Department of Biology and Ecology; University of Kragujevac; Kragujevac Serbia
| | - Katarina G. Mladenović
- Faculty of Science, Department of Biology and Ecology; University of Kragujevac; Kragujevac Serbia
| | | | - Olgica D. Stefanović
- Faculty of Science, Department of Biology and Ecology; University of Kragujevac; Kragujevac Serbia
| | - Ljiljana R. Čomić
- Faculty of Science, Department of Biology and Ecology; University of Kragujevac; Kragujevac Serbia
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Golic N, Strahinic I, Terzic-Vidojevic A, Begovic J, Nikolic M, Tolinacki M, Topisirovic L. Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1670-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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