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Open AccessArticle
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
by
Mirjana Ž. Grujović
Mirjana Ž. Grujović 1,*
,
Katarina G Marković
Katarina G Marković 1,
Susana Morais
Susana Morais 2,3
and
Teresa Semedo-Lemsaddek
Teresa Semedo-Lemsaddek 2,3,4,*
1
Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
2
CIISA—Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
3
Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
4
BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016 Lisbon, Portugal
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(13), 2065; https://doi.org/10.3390/foods13132065 (registering DOI)
Submission received: 6 June 2024
/
Revised: 21 June 2024
/
Accepted: 24 June 2024
/
Published: 28 June 2024
Abstract
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat’s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.
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MDPI and ACS Style
Grujović, M.Ž.; Marković, K.G.; Morais, S.; Semedo-Lemsaddek, T.
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese. Foods 2024, 13, 2065.
https://doi.org/10.3390/foods13132065
AMA Style
Grujović MŽ, Marković KG, Morais S, Semedo-Lemsaddek T.
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese. Foods. 2024; 13(13):2065.
https://doi.org/10.3390/foods13132065
Chicago/Turabian Style
Grujović, Mirjana Ž., Katarina G Marković, Susana Morais, and Teresa Semedo-Lemsaddek.
2024. "Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese" Foods 13, no. 13: 2065.
https://doi.org/10.3390/foods13132065
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