Session
Agriculture, Food Science and Technology
Description
Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling conditions. The bacterial isolation was performed using standard methods and the isolates of LAB were identified down to the species level using a Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Out of 140 tested isolates 105 had the ability to produce bacteriocins. The large number of bacteriocin producers demonstrates the great assertiveness of the natural LAB microbiota over potentially existing pathogens. Thus, the ability of bacteriocin production by LAB isolated from Rugova cheese can be taken as a measure of quality and safety of this traditional product.
Keywords:
Lactic acid bacteria, Bacteriocin, cheese, MALDI TOF MS
Session Chair
Flutura Ajazi
Session Co-Chair
Imri Demelezi
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-19-2
First Page
81
Last Page
85
Location
Pristina, Kosovo
Start Date
26-10-2019 3:30 PM
End Date
26-10-2019 5:00 PM
DOI
10.33107/ubt-ic.2019.424
Recommended Citation
Ajazi, Flutura C.; Ehrmann, Matthias; Vehapi, Idriz; Sylejmani, Driton; Hamidi, Afrim; and Gecaj, Rreze M., "Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese" (2019). UBT International Conference. 424.
https://knowledgecenter.ubt-uni.net/conference/2019/events/424
Included in
Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese
Pristina, Kosovo
Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling conditions. The bacterial isolation was performed using standard methods and the isolates of LAB were identified down to the species level using a Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Out of 140 tested isolates 105 had the ability to produce bacteriocins. The large number of bacteriocin producers demonstrates the great assertiveness of the natural LAB microbiota over potentially existing pathogens. Thus, the ability of bacteriocin production by LAB isolated from Rugova cheese can be taken as a measure of quality and safety of this traditional product.