Lactic Acid Bacteria Isolated from Traditional Cheese

Abstract

Different strains of lactic acid bacteria (LAB) could be identified in cheeses made in accordance with national recipes. This strains of LAB are not within the starter cultures used in the dairy industry. The aim of the present study was to identify LAB in traditional cow’s milk cheeses of Slovakia. An amount of 40 samples of cheese were produced in the four regions of the Slovakia. LAB were cultured on de Man, Rogosa and Sharpe media for 48 h at 37 °C microaerophilically. The of LAB were confirmed with MALDI-TOF. LAB colonies were subcultured on TSA and 166 cultures were used for further confirmation. The following genera and species were identied with mass spectrometry method: Lactococcus spp., including L. lactis and L. garvieae; Lactobacillus spp., including L. curvatus, L. delbrueckii, L. fermentum, L. papacasei, L. paraplantarum, L. plantarum and L. sakei; Enterococcus spp., including E. durans, E. faecalis, E. faecium and E. italicus; Leuconostoc spp., including L. mesenteroides; Pediococcus spp. with P. pentosaceus and Streptococcus spp. with S. salivarius ssp. thermophilus.

Keywords

• lactic acid bacteria
• maldi-tof ms biotyper
• slovak cheese