AUTHOR(S) / AUTOR(I): Mirjana Ž. Grujović, Katarina G. Marković, Teresa Semedo-Lemsaddek, Jelena M. Mašković
DOI: 10.46793/SBT30.65GM
ABSTRACT / SAŽETAK:
This study investigated the enzymatic activity and metabolite production potential of autochthonous Enterococcus strains. The isolates demonstrated extracellular proteinase activity, curd formation, acidification ability, and diacetyl production, highlighting their potential role in cheese fermentation. Additionally, some strains produced bacteriocins, inhibiting the growth of indicator bacteria, suggesting their possible application in food preservation. These findings contribute to understanding the technological potential of Enterococcus in dairy fermentation and its implications for food safety and quality.
KEYWORDS / KLJUČNE REČI:
Enterococcus, extracellular proteinases, biogenic amines, bacteriocins, dyacetil
ACKNOWLEDGEMENT / PROJEKAT:
The work was supported by the Ministry of Science, Technological Development, and Innovation of the Republic of Serbia (Agreement No. 451-03- 66/2024-03/200378).
REFERENCES / LITERATURA:
- Abele C., Ahuja C. (1945). The methylene blue reduction test as a measure of estimating the bacterial content of milk to determine its suitability for pasteurization or as a basic of grading. Journal of Food Protection, 8: 67–69.
- Barbieri F, Montanari C, Gardini F, Tabanelli G. (2019). Biogenic amine production by lactic acid bacteria: a review. Foods, 8(1): 17.
- Eltarahony M., El-Fakharany E., Abu-Serie M., ElKady M., Ibrahim A. (2021). Statistical modeling of methylene blue degradation by yeast-bacteria consortium; optimization via agro-industrial waste, immobilization and application in real effluents. Microbial Cell Factories, 20(1): 234.
- Grujović M., Marković K., Morais S., Semedo-Lemsaddek T. (2024a). Unveiling the potential of lactic acid bacteria from Serbian goat cheese. Foods, 13(13): 2065.
- Grujović M., Žugić-Petrović T., Marković K. (2024b). Safety assessment and antimicrobial potential of Enterococcus spp. isolated from raw goat milk and cheese. Kragujevac Journal of Science, 46(2): 49-62.
- Kalhotka L., Manga I., Přichystalová J., Hůlová M., Vyletělová M., Šustová K. (2012). Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese. Acta Veterinaria Brno, 81: 145–151.
- Kieliszek M., Pobiega K., Piwowarek K., Kot AM. (2021) Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules, 26: 1858.
- Kondrotiene K., Zavistanaviciute P., Aksomaitiene J., Novoslavskij A., Malakauskas M. (2024). Lactococcus lactis in dairy fermentation-health- promoting and probiotic properties. Fermentation, 10: 16.
- Konkit M., Kim W. (2016). Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products. Journal of Dairy Science, 99: 4999–5007.
- Lim YH., Foo HL., Loh TC., Mohamad R., Abdullah N. (2019). Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements. Journal of Animal Science and Biotechnology, 10: 15.
- Nieto-Arribas P., Seseña S., Poveda JM., Chicón R., Cabezas L., Palop L. (2011). Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects. Food Microbiology, 28: 891–899.
- Pessione E., Cirrincione S. (2016). Bioactive molecules released in food by lactic acid bacteria: encrypted peptides and biogenic amines. Frontiers in Microbiology, 7: 876.
- Terzić-Vidojević A., Tolinački M., Nikolić M., Veljović K., Jovanović S., Macej O., Topisirović L. (2013). Artisanal Vlasina raw goat’s milk cheese: evaluation and selection of autochthonous lactic acid bacteria as starter cultures. Food Technology and Biotechnology, 51: 554–563.
- Terzić-Vidojević A., Veljović K., Popović N., Tolinački M., Golić N. (2021). Enterococci from raw-milk cheeses: current knowledge on safety, technological, and probiotic concerns. Foods, 10(11): 2753.