Assessment of the antagonistic potential and ability of biofilm formation of Enterococcus spp. isolated from Serbian cheese

Grujović, Mirjana Ž.; Mladenović, Katarina G.; Žugić-Petrović, Tanja D.; Čomić, Ljiljana R.

doi:10.24099/vet.arhiv.0485

Cited by 8 publications

(9 citation statements)

References 28 publications

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“…Also, it is well-known that the tolerance to pH is one of the major criteria for LAB to be considered as probiotics and the tolerance to different processing conditions is important for the possible use of LABs as starter cultures in the dairy industry (Zago et al, 2011;Kavitha & Devasena, 2013). Previously, isolates of LAB showed a good acidification activity in original and enriched milk (Muruzović, Mladenović, Žugić Petrović & Čomić, 2018a;Muruzović, Mladenović & Čomić, 2018b;Grujović, Mladenović, Žugić Petrović & Čomić, 2019). We selected isolates that showed the ability to decrease pH value to almost 4 within 24 h because this was a promising result which indicated the ability to use the selected isolate as starter cultures for food fermentations.…”

Section: Resultsmentioning

confidence: 99%

“…These isolates were identified by using API 50CH and Microgen Strep ID tapes for preliminary identification. The final identification was done by using a MALDI-TOF mass spectrophotometry (Muruzović, Mladenović, Žugić Petrović & Čomić, 2018a;Muruzović, Mladenović, Đilas, Stefanović & Čomić, 2018c;Grujović, Mladenović, Žugić Petrović & Čomić, 2019). E. faecalis ATCC 29211 (standard strain) and Lb.…”

Section: Lab Isolatesmentioning

confidence: 99%

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Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Grujović¹,

Mladenović²,

Čomić³

2020

Food & Feed Res

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Lab Isolatesmentioning

confidence: 99%

Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Grujović¹,

Mladenović²,

Čomić³

2020

Food & Feed Res

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“…and Enterococcus spp. isolated from raw milk, traditional cheeses, meat products, and some fermented vegetables showed inhibitory activity against many Gram‐positive and Gram‐negative species (Grujović, Mladenović, Petrović, et al., 2019; Henning et al., 2015; Medina‐Pradas et al., 2017; Muruzović, Mladenović, Đilas et al. 2018; Muruzović, Mladenović, Petrović et al., 2018; Pisano et al., 2015).…”

Section: Role In Food Preservation—antimicrobial Potential Of Non‐sta...mentioning

confidence: 99%

“…(2018), and Grujović, Mladenović, Petrović, et al. (2019) investigated the acidification and coagulation abilities of nsLAB isolated from raw milk cheese. They demonstrated the acidification ability, especially with respect to lactobacilli and lactococci, which showed the ability of curdle formation in pure and enriched milk.…”

Section: Use Of Non‐starter Lab As Starter Cultures—acidification Act...mentioning

confidence: 99%

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

Grujović

Mladenović

Semedo-Lemsaddek

et al. 2022

Comp Rev Food Sci Food Safe

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Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health‐promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.

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“…The tested strains of LAB were isolated from threeday-old Sokobanja cheese (Muruzović et al, 2018a;2018b;Grujović et al, 2019). The strains were isolated during different sampling seasons (spring, summer, and autumn) from different culture media and were identified to the genus level by physiological and biochemical tests.…”

Section: Isolates Used In the Studymentioning

confidence: 99%

Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor

Grujović¹,

Mladenović²,

Jakovljevic³

et al. 2020

Acta agriculturae Serbica

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Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected based on their previously determined biochemical and physiological characteristics, as well as their antimicrobial activity, and were identified as Lactococcus lactis subsp. lactis (one isolate), Lc. lactis subsp. lactis biovar. diacetylactis (five isolates), Lactobacillus fermentum (two isolates), Lb. plantarum (one isolate), Lb. brevis (one isolate), Enterococcus faecalis (three isolates), E. faecium (one isolate), E. durans (one isolate) and E. hirae (one isolate). The enzymatic activities (acid and alkaline invertases, alkaline phosphatase, alkaline protease, a-amylase) were measured by using the spectrophotometric method. The results indicated that all Lactobacillus isolates showed protease, amylase, and alkaline phosphatase activities, while the activities of acid and alkaline invertases were not observed. The Lactococcus isolates showed protease, acid invertase and alkaline phosphatase activities, except the KGPMF50 isolate, which showed no alkaline phosphatase activity. The tested Enterococcus isolates showed weakly and strain-specific enzymatic activity. The results indicated that the enzymes produced by the investigated strains have a role in the formation of the specific flavor of cheese and that these isolates, especially Lactobacillus isolates, showed the potential for use in the dairy industry or applied biotechnology.

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Assessment of the antagonistic potential and ability of biofilm formation of Enterococcus spp. isolated from Serbian cheese

Cited by 8 publications

References 28 publications

Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor

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