Zbornik - Društvo genetičara Srbije
Zbornik - Društvo genetičara Srbije
Zbornik - Društvo genetičara Srbije
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28 ZBORNIK ABSTRAKATA III KONGRESA GENETIÈARA SRBIJE I-Pos-7<br />
Subotica, 30. novembar - 4. decembar 2004.<br />
IZOLACIJA I KARAKTERIZACIJA BAKTERIJA MLEÈNE KISELINE<br />
IZ ZLATARSKOG SIRA<br />
Katarina Krstiæ 1 , Amarela Terziæ-Vidojeviæ 1 , Maja Vukašinoviæ 2 ,<br />
Jelena Lozo 1 , Ð. Fira 1 i Lj. Topisiroviæ 1<br />
1<br />
Institut za molekularnu genetiku i genetièko inenjerstvo, Beograd<br />
2<br />
Tehnološko-metalurški fakultet, Beograd,<br />
Sojevi bakterija mleène kiseline (BMK) izolovani su iz sveeg mleka i sira razlièitog<br />
perioda zrenja (1, 10 20, 30, 45 i 60 dana). Zlatarski sir je napravljen u domaæinstvu bez<br />
dodavanja starter kulture. Ukupno je izolovano 253 isolata. Korišæenjem tradicionalnih<br />
mikrobioloških metoda determinisano je 138 isolata kao Lactobacillus sp. i 114 izolata<br />
kao Lactococcus sp. Za dalju determinaciju isolata do nivoa vrste primeniæemo<br />
molekularno genetièke metode kao što su SDS-PAGE, AFLP i rep-PCR.<br />
Analizom BMK iz ove kolekcije pokazano je da neki od izolata produkuju antimikrobne<br />
supstance, ekstracelularne proteinaze i imaju sposobnost formiranja multicelularnih<br />
agregata. Izuèavanjem organizacije gena, koji kodiraju proteinaze, bakteriocine i koji<br />
agregiraju, moe se omoguæiti konstrukcija specifiènih starter kultura za dobijanje<br />
autohtonih fermentisanih mleènih proizvoda, tj. sa geografskim poreklom. Intenzivnim<br />
prouèavanjem molekularne genetike BMK iz prirodnih izolata otvaraju se sasvim novi<br />
potencijali u industriji hrane.<br />
ISOLATION AND CHARACTERISATION OF LACTIC ACID BACTERIA<br />
FROM ZLATAR’S CHEESE<br />
Strains of lactic acid bacteria (LAB) have been isolated from raw milk and cheese during<br />
different periods of ripening (1, 10, 20, 30, 45 and 60 days). Homemade cheese from<br />
Zlatar has been manufactured without addition of any starter culture. A total number of<br />
isolated LAB was 253. Using traditional microbiological methods we have determined<br />
138 isolates as Lactobacillus sp. and 114 isolates as Lactococcus sp. For further determination<br />
of the isolates to the species level, we will apply molecular genetic methods like<br />
SDS-PAGE, AFLP and rep-PCR.<br />
Analysis of LAB from this collection showed that some of them produced antimicrobial<br />
substances, extracellular proteinases and had ability to form multicellular aggregates.<br />
Elucidation of the organization of genes encoding proteinases, bacteriocins and aggregation<br />
factors could be used in the construction of specific starter cultures for production of<br />
autochthonous fermented milk products, i.e. products with geographical origin. The extensive<br />
studies on molecular genetics of LAB from natural sorces opens new potentials in<br />
food industry.