biostudies-literatureGrujovic MZnational fundsMinistry of Science, Technological DevelopmentFundação para a Ciência e Tecnologia IP PortugalCOST ActionCOST Action 18113Fundação para a Ciencia e Tecnologia, IP, PortugalCIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of LisbonMinistry of Science, Technological Development, and Innovation of the Republic of Serbia2065https://www.ebi.ac.uk/biostudies/studies/S-EPMC11241559biostudies-literatureUnknown13(13)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 <i>Lactococcus</i> spp., <i>Lacticaseibacillus</i> spp., and <i>Lactiplantibacillus</i> spp. did not exhibit α or β hemolysis, while enterococci displayed α heFoods (Basel, Switzerland)Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.PMC1124155918113451-03-66/2024-03/200378UIDB/00276/2020LA/P/0059/2020-AL4ANIMALSPTDC/OCE-ETA/1785/2020 [EMOTION]STSM grant ECOSTSTSM-Request-CA18113- 45768PTDC/OCE-ETA/1785/2020Morais SSemedo-Lemsaddek TGrujovic MZMarkovic KGfalseUnveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.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 <i>Lactococcus</i> spp., <i>Lacticaseibacillus</i> spp., and <i>Lactiplantibacillus</i> spp. did not exhibit α or β hemolysis, while enterococci displayed α he2024-01-01T00:00:00Z2024 Jun2026-07-09T11:09:32.455Z2026-07-09T10:41:35.172ZS-EPMC112415593899857010.3390/foods13132065