Zbornik - Društvo genetičara Srbije

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