• citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:6
  • full-text downloads in 30 days:1


article: 4 from 10  
Back back to result list
2020, vol. 47, iss. 2, pp. 119-129
Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro
University of Kragujevac, Faculty of Science, Department of Biology and Ecology, Serbia
Ministry of Education, Science and Technological Development, Republic of Serbia (Institution: University of Kragujevac, Faculty of Science) (MESTD - 451-03-68/2020-14/200122)

Keywords: lactic acid bacteria; cheese microbiology; processing conditions; growth ability
In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.
Abeijón, M.C., Medina, R.B., Katz, M.B., Gonzalez, S.N. (2006) Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development. Canadian Journal of Microbiology, 52(3): 237-245
Adamberg, K., Kask, S., Laht, T.M., Paalme, T. (2003) The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study. International Journal of Food Microbiology, 85: 171-183
Baher, A.E.K.M.E., Hassan, Z.M.R., Mabrouk, A.M.M., Sadek, Z.I.M., Magdoub, M.N.I., Tawfik, N.F. (2018) Properties of low salt soft cheese supplemented with probiotic cultures. International Journal of Advanced Research in Biological Science, 5: 1-10
Blana, V.A., Grounta, A., Tassou, C.C., Nychas, G.J.E., Panagou, E.Z. (2014) Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiology, 38: 208-218
Braiek, O.B., Smaoui, S. (2019) Enterococci: Between emerging pathogens and potential probiotics. BioMed Research International, 1-13
Fisher, K., Phillips, C. (2009) The ecology, epidemiology and virulence of Enterococcus. Microbiology, 155: 1749-1757
Fontana, L., Bermudez-Brito, M., Plaza-Diaz, J., Muñoz-Quezada, S., Gil, A. (2013) Sources, isolation, characterisation and evaluation of probiotics. British Journal of Nutrition, 109: 35-50
Fox, P.F., Guinee, T.P., Cogan, T.M., Mcsweeney, P.L.H. (2017) Biochemistry of Cheese Ripening. in: Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. [ed.] Fundamentals of Cheese Science, Boston: Springer, 391-442
Grujović, M., Mladenović, K., Žugić, P.T., Čomić, L. (2019) Assessment of the antagonistic potential and ability of biofilm formation of Enterococcus spp. isolated from Serbian cheese. Veterinarski arhiv, 89: 653-667
Guo, L., Li, T., Tang, Y., Yang, L., Huo, G. (2016) Probiotic properties of E nterococcus strains isolated from traditional naturally fermented cream in China. Microbial Biotechnology, 9(6): 737-745
Gutiérrez-Méndez, N., Rodríguez-Figueroa, J.C., González-Cordova, A.F., Nevárez-Moorillón, G.V., Rivera-Chavira, B., Vallejo-Cordoba, B. (2010) Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems. Canadian Journal of Microbiology, 56: 432-439
Hernandez-Hernandez, O.A., Muthaiyan, F.J., Moreno, A., Montilla, M.L., Sanz, S., Rickeet, C. (2012) Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiology, 30: 355-361
Ibourahema, C., Dauphin, R.D., Jacqueline, D., Thonart, P. (2008) Characterization of lactic acid bacteria isolated from poultry farms in Senegal. African Journal of Biotechnology, 7: 2006-2012
Ivanov, I.T., Boytcheva, S., Mihailova, G. (1999) Parallel study of thermal resistance and permeability barrier stability of Enterococcus faecalis as affected by salt composition, growth temperature and pre-incubation temperature. Journal of Thermal Biology, 24: 217-227
Kavitha, J.R., Devasena, T. (2013) Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk. Journal of Pharmaceutical and Biological Sciences, 7: 1-7
Khemariya, P., Singh, S., Nath, G., Gulati, A.K. (2017) Probiotic Lactococcus lactis: A Review. Turkish Journal of Agriculture - Food Science and Technology, 5: 556-562
Lyu, C., Zhao, W., Peng, C., Hu, S., Fang, H., Hua, Y., Yao, S., Huang, J., Mei, L. (2018) Exploring the contributions of two glutamate decarboxylase isozymes in Lactobacillus brevis to acid resistance and g-aminobutyric acid production. Microbial Cell Factories, 17: 180
Menconi, A., Kallapura, G., Latorre, J.D., Morgan, M.J., Pumford, N.R., Hargis, B.M., Tellez, G. (2014) Identification and characterization of lactic acid bacteria in a commercial probiotic culture. Bioscience of Microbiota, Food and Health, 33: 25-30
Mohd, A.A.F., Tan, I.K. (2007) Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresource Technology, 98: 1380-1385
Muruzović, M., Mladenović, K., Žugić, P.T., Čomić, L. (2018) Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae. Journal of Food Processing and Preservation, 42: e13577
Muruzović, M., Mladenović, K., Čomić, L. (2018) In vitro evaluation of resistance to environmental stress by planktonic and biofilm form of lactic acid bacteria isolated from traditionally made cheese from Serbia. Food Bioscience, 23: 54-59
Muruzović, M., Mladenović, K., Đilas, M., Stefanović, O., Čomić, L. (2018) In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia. Journal of Food Processing and Preservation, 42(11): e13776
Nami, Y., Abdullah, N., Haghshenas, B., Radiah, D., Rosli, R., Khosroushahi, A.Y. (2014) Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora. Journal of Medical Microbiology, 63: 1044-1051
Rao, M.S., Pintado, J., Stevens, W.F., Guyot, J.P. (2004) Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions. Bioresource Technology, 94: 331-337
Santos, R.O., Silva, M.V.F., Nascimento, K.O., Batista, A.L.D., Moraes, J., Andrade, M.M., Andrade, L.G.Z.S., Khosravi-Darani, K., Freitas, M.Q., Raices, R.S.L., Silva, M.C., Barbosa, J.J.L., Barbosa, M.I.M.J., Cruz, A.G. (2018) Prebiotic flours in dairy food processing: Technological and sensory implications. International Journal of Dairy Technology, 70: 1-10
Silva, H.L.A., Balthazar, C.F., Esmerino, E.A., Vieira, A.H., Cappato, L.P., Neto, R.P.C., Verruck, S., Cavalcanti, R.N., Portela, J.B., Andrade, M.M., Moraes, J., Franco, R.M., Tavares, M.I.B., Prudencio, E.S., Freitas, M.Q., Nascimento, J.S., Silva, M.C. (2017) Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. Food Research International, 99: 247-255
Soliman, A.H.S., Sharoba, A.M., Bahlol, H.E.M., Soliman, A.S., Radi, O.M.M. (2015) Evaluation of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum for probiotic characteristics. Middle East Journal of Applied Science, 5: 10-18
Thayer, D.W., Muller, W.S., Buchanan, R.L., Phillips, J.G. (1987) Effect of NaCl, pH, temperature, and atmosphere on growth of Salmonella typhimurium in glucose-mineral salts medium. Applied and Environmental Microbiology, 53: 1311-1315
Uroić, K., Nikolić, M., Koslć, B., Pavunc, L., Beganović, J., Lukić, J., Jovčić, B., Filipić, B., Miljković, M., Golić, N., Topisirović, L., Čadež, N., Raspor, P., Šušković, J. (2014) Probiotic properties of lactic acid bacteria isolated from Croatian fresh soft cheese and Serbian white pickled cheese. Food Technology and Biotechnology, 52: 232-241
van den Berghe, E., de Winter, T., de Vuyst, L. (2006) Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperatureand pH-dependent switch-off mechanism when growth is limited due to nutrient depletion. International Journal of Food Microbiology, 107: 159-170
van Mastrigt, O., Gallegos, T.D., Kristensen, M.N., Abee, T., Smid, E.J. (2018) Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures. Microbial Cell Factories, 17: 104
Velly, H., Fonseca, F., Passot, S., Delacroix-Buchet, A., Bouix, M. (2014) Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions. Journal of Applied Microbiology, 117: 729-740
Wang, P., Wu, Z., Wu, J., Pan, D., Zen, X., Cheng (2016) Effects of Salt Stress on Carbohydrate Metabolism of Lactobacillus plantarum ATCC 14917. Current Microbiology, 73: 491-497
Wu, Q., Tun, H.M., Law, Y.S., Khafipour, E., Shah, N.P. (2017) Common distribution of gad operon in Lactobacillus brevis and its GadA contributes to efficient GABA synthesis toward cytosolic nearneutral pH. Frontiers in Microbiology, 8: 206
Xia, Y., Liu, X., Wang, G., Zhang, H., Xionga, Z., Sun, Y., Ai, L. (2017) Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle. Food Control, 78: 126-131
Yerlikaya, O. (2019) Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains. Journal of Dairy Science, 102: 124-134
Yerlikaya, O., Akbulut, N. (2019) Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture. Journal of Food Science and Technology Mysore, 56: 2175-2185
Yerlikaya, O., Akbulut, N. (2020) In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products. Journal of Dairy Technology, 73: 98-107
Zago, M., Fornasari, M.E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer, J., Giraffa, G. (2011) Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology, 28: 1033-1040


article language: English
document type: Original Paper
DOI: 10.5937/ffr47-29426
received: 26/08/2020
revised: 27/10/2020
accepted: 03/11/2020
published online: 15/11/2020
published in SCIndeks: 19/01/2021
peer review method: single-blind
Creative Commons License 4.0

Related records

No related records