Isolation and characterization of Lactobacillus microflora from homemade white sheep‘s milk cheeses during ripening

Stojanovski, Saso and Cilev, Goce and Trajanoska, Blagica (2021) Isolation and characterization of Lactobacillus microflora from homemade white sheep‘s milk cheeses during ripening. AGRICULTURAL SCIENCE AND TECHNOLOGY, 13 (1). ISSN ISSN 1314-412X (online)

Text 15_AST_1_March_2021.pdf Download (610kB)

Abstract

The Lactobacillus microflora of white cheese made from sheep‘s milk was studied during the maturation period of 10 to 100 days
in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A
total of 28 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their
affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show that in the early stages of
cheese ripening (5th-6th, 10-39 day) the most commonly found species are: Lactobacillus plantarum and Lactobacillus curvatus, while in later
stages of the cheese ripening (7th-10th, 40-80 day), the following species are found: Lactobacillus plantarum and Lactobacillus paracasei subsp.
Paracasei.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions:	Faculty of Veterinary Medicine
Depositing User:	Mr Aleksandar Lozanovski
Date Deposited:	09 Apr 2021 10:09
Last Modified:	09 Apr 2021 10:09
URI:	https://eprints.uklo.edu.mk/id/eprint/6343

Actions (login required)

View Item