PMID- 32846575
OWN - NLM
STAT- MEDLINE
DCOM- 20210514
LR  - 20210514
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 136
DP  - 2020 Oct
TI  - Diversity of non-starter lactic acid bacteria in autochthonous dairy products 
      from Western Balkan Countries - Technological and probiotic properties.
PG  - 109494
LID - S0963-9969(20)30519-6 [pii]
LID - 10.1016/j.foodres.2020.109494 [doi]
AB  - The aim of this review was to summarize the data regarding diversity of 
      non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy 
      products manufactured in Western Balkan Countries. The dairy products examined 
      were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the 
      traditional way without the addition of commercial starter cultures. Dairy 
      products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour 
      cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, 
      Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established 
      that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy 
      products is extensive. In the reviewed literature, 28 LAB species and a large 
      number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, 
      Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from 
      various dairy products. Over 3000 LAB strains were obtained and characterized for 
      their technological and probiotic properties including: acidification and 
      coagulation of milk, production of aromatic compounds, proteolytic activity, 
      bacteriocins production and competitive exclusion of pathogens, production of 
      exopolysaccharides, aggregation ability and immunomodulatory effect. Results show 
      that many of the isolated NSLAB strains had one, two or more of the properties 
      mentioned. The data presented emphasize the importance of artisanal products as a 
      valuable source of NSLAB with unique technological and probiotic features 
      important both as a base for scientific research as well as for designing novel 
      starter cultures for functional dairy food.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Terzic-Vidojevic, Amarela
AU  - Terzic-Vidojevic A
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia. Electronic address: 
      amarela@imgge.bg.ac.rs.
FAU - Veljovic, Katarina
AU  - Veljovic K
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Tolinacki, Maja
AU  - Tolinacki M
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Zivkovic, Milica
AU  - Zivkovic M
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Lukic, Jovanka
AU  - Lukic J
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Lozo, Jelena
AU  - Lozo J
AD  - Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, 
      Serbia.
FAU - Fira, Dorde
AU  - Fira D
AD  - Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, 
      Serbia.
FAU - Jovcic, Branko
AU  - Jovcic B
AD  - Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, 
      Serbia.
FAU - Strahinic, Ivana
AU  - Strahinic I
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Begovic, Jelena
AU  - Begovic J
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Popovic, Nikola
AU  - Popovic N
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Miljkovic, Marija
AU  - Miljkovic M
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Kojic, Milan
AU  - Kojic M
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Topisirovic, Ljubisa
AU  - Topisirovic L
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
FAU - Golic, Natasa
AU  - Golic N
AD  - Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 
      Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Review
DEP - 20200630
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
SB  - IM
MH  - Animals
MH  - Balkan Peninsula
MH  - Cattle
MH  - *Cheese
MH  - Female
MH  - Food Microbiology
MH  - *Lactobacillales
MH  - *Probiotics
MH  - Sheep
OTO - NOTNLM
OT  - Cheeses
OT  - Cream
OT  - Health benefits
OT  - Kajmak
OT  - Non-starter lactic acid bacteria
OT  - Western Balkan Countries
OT  - Yogurt
COIS- Declaraction of Competing Interest The authors declare that they have no 
      conflicts of interest.
EDAT- 2020/08/28 06:00
MHDA- 2021/05/15 06:00
CRDT- 2020/08/28 06:00
PHST- 2020/01/24 00:00 [received]
PHST- 2020/06/19 00:00 [revised]
PHST- 2020/06/23 00:00 [accepted]
PHST- 2020/08/28 06:00 [entrez]
PHST- 2020/08/28 06:00 [pubmed]
PHST- 2021/05/15 06:00 [medline]
AID - S0963-9969(20)30519-6 [pii]
AID - 10.1016/j.foodres.2020.109494 [doi]
PST - ppublish
SO  - Food Res Int. 2020 Oct;136:109494. doi: 10.1016/j.foodres.2020.109494. Epub 2020 
      Jun 30.