In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses
Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as successful anti-staphylococcal agents. The presence of ge...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-09-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89058 |
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| author | Aljoša Trmčić Tanja Obermajer Andreja Čanžek Majhenič Irena Rogelj Bojana Bogovič Matijašić |
| author_facet | Aljoša Trmčić Tanja Obermajer Andreja Čanžek Majhenič Irena Rogelj Bojana Bogovič Matijašić |
| author_sort | Aljoša Trmčić |
| collection | DOAJ |
| description | Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as successful anti-staphylococcal agents. The presence of genes for bacteriocins with potential anti-staphylococcal activity was also demonstrated in two Slovenian traditional raw milk cheeses, “Tolminc” and “Kraški ovčji sir”. Same bacteriocin genes were also detected in viable lactic acid bacteria consortia’s isolated from “bacteriocin positive cheeses” on Rogosa, M17 and CATC agar media. The aim of the research was to elucidate whether or not this particular cheese consortia, in which bacteriocin genes were detected, actually exhibit anti-staphylococcal activity in milk and/or cheese. For this purpose different cheese consortia were selected in relation to versatility of detected bacteriocin genes and used to perform challenge tests against Staphylococcus aureus in milk and cheese. In milk following the time/temperature regime of traditional cheese production all cheese consortia effectively inhibited growth of Staphylococcus aureus in the range of app. 2 to 3 log. In cheese the inhibition of staphylococci was less pronounced but still evident since inhibition of app. 1.5 log was detected. Sole inhibition by lactic acid production was ruled out whilelinking inhibition directly to bacteriocin production would take some additional work. |
| format | Article |
| id | doaj-art-bfbec6607516404db8b7f9d897fe18a1 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2010-09-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-bfbec6607516404db8b7f9d897fe18a12025-08-20T03:05:17ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252010-09-01603183190In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheesesAljoša TrmčićTanja ObermajerAndreja Čanžek MajheničIrena RogeljBojana Bogovič MatijašićBacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as successful anti-staphylococcal agents. The presence of genes for bacteriocins with potential anti-staphylococcal activity was also demonstrated in two Slovenian traditional raw milk cheeses, “Tolminc” and “Kraški ovčji sir”. Same bacteriocin genes were also detected in viable lactic acid bacteria consortia’s isolated from “bacteriocin positive cheeses” on Rogosa, M17 and CATC agar media. The aim of the research was to elucidate whether or not this particular cheese consortia, in which bacteriocin genes were detected, actually exhibit anti-staphylococcal activity in milk and/or cheese. For this purpose different cheese consortia were selected in relation to versatility of detected bacteriocin genes and used to perform challenge tests against Staphylococcus aureus in milk and cheese. In milk following the time/temperature regime of traditional cheese production all cheese consortia effectively inhibited growth of Staphylococcus aureus in the range of app. 2 to 3 log. In cheese the inhibition of staphylococci was less pronounced but still evident since inhibition of app. 1.5 log was detected. Sole inhibition by lactic acid production was ruled out whilelinking inhibition directly to bacteriocin production would take some additional work.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89058traditional cheesessafetyLAB consortiaanti-staphylococcal activity |
| spellingShingle | Aljoša Trmčić Tanja Obermajer Andreja Čanžek Majhenič Irena Rogelj Bojana Bogovič Matijašić In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses Mljekarstvo traditional cheeses safety LAB consortia anti-staphylococcal activity |
| title | In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses |
| title_full | In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses |
| title_fullStr | In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses |
| title_full_unstemmed | In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses |
| title_short | In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses |
| title_sort | in situ inhibition of staphylococcus aureus by lactic acid bacteria consortia from two traditional slovenian raw milk cheeses |
| topic | traditional cheeses safety LAB consortia anti-staphylococcal activity |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89058 |
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