A new approach for the study of bacteriocinogenic microbiota in cheeses was presented which combines culture independent detection of bacteriocin genes in cheeses and detection of the same genes in the cultivated microbial consortia. The presence of lactic acid bacteria with good antimicrobial activity is important for ensuring the microbiological safety of traditional raw milk cheeses. It was demonstrated that Slovenian raw milk cheeses present a promising source of bacteriocinogenic LAB useful for the generation of new starter cultures suitable for the traditional foods.
COBISS.SI-ID: 2390920
For enterococci discrimination, 6 primer pairs were evaluated. Since phenotypic criteria for enterococci discrimination in heterogeneous microbial populations are unreliable, PCR based methods with proper primers selection are used. P1V1/P2V primers were most suitable for differentiation of pure enterococci, but unsuitable for differentiation from cheeses due to multiple bands pattern. HDA1/HDA2 and V3f/V3r primers exerted better discrimination of enterococci from cheeses. Presented results are important contribution in enterococcal identification from various microbial communities.
COBISS.SI-ID: 2445704