Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

• Published in: Foods Vol. 13; no. 13; p. 2065
• Main Authors: Grujović, Mirjana Ž, Marković, Katarina G, Morais, Susana, Semedo-Lemsaddek, Teresa
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.06.2024
• Subjects: Acidification; Acids; Ampicillin; Antibiotics; Antimicrobial agents; Bacteria; Biofilms; Cheese; Cultural heritage; Dairy products; Diacetyl; Drug resistance; E coli; Fermentation; Food products; Food quality; Gentamicin; goat cheese; Goats; Health risks; Hemolysis; Hygiene; Lactic acid; Lactic acid bacteria; Lactose; Listeria; Metabolites; Methylene blue; Microbiota; Microorganisms; Milk; Pathogens; Probiotics; Product quality; Proteolysis; Safety; safety assessment; Salmonella; Sensitivity analysis; Strains (organisms); Streptomycin; technological features; Vancomycin; Serbia; safety assessment; lactic acid bacteria; technological features; 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 sen...