Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.

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 he

SUBMITTER: Grujovic MZ 

PROVIDER: S-EPMC11241559 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature