Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor
| Autor: | G Katarina Mladenović, D Violeta Jakovljević, R Ljiljana Čomić, Ž Mirjana Grujović |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
biology Chemistry enzymatic activity lcsh:S food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science traditionally made cheese Lactic acid lcsh:Agriculture lactic acid bacteria 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine Enzyme dairy industry 030220 oncology & carcinogenesis Food science Flavor Bacteria biotechnology |
| Zdroj: | Acta agriculturae Serbica (2020) 25(50):165-169 Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 165-169 (2020) |
| ISSN: | 0354-9542 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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