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Short Communication: Culture-Independent Detection of Lactic Acid Bacteria Bacteriocin Genes in Two Traditional Slovenian Raw Milk Cheeses and Their Microbial Consortia

A. Trmi, T. Obermajer, I. Rogelj and B. Bogovi Matijaic¹

Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domale, Slovenia

¹ Corresponding author: bojana.bogovic{at}bfro.uni-lj.si

Two Slovenian traditional raw milk cheeses, Tolminc (from cows’ milk) and Kraki (from ewes’ milk), were examined for the presence of 19 lactic acid bacteria bacteriocin genes by PCR analysis of total DNA extracts from 9 cheeses and from consortia of strains isolated from these cheeses. Eleven bacteriocin genes were detected in at least one cheese or consortium, or from both. Different cheeses or consortia contained 3 to 9 bacteriocin determinants. Plantaricin A gene determinants were found in all cheese and consortia DNA extracts. Genes for enterocins A, B, P, L50A, and L50B, and the bacteriocin cytolysin were commonly detected, as were genes for nisin. These results indicate that bacteriocinogenic strains of Lactobacillus, Enterococcus, and Lactococcus genera with protective potential are common members of indigenous microbiota of raw milk cheeses, which can be a good source of new protective strains.

Key Words: Slovenian raw milk cheese • bacteriocin gene • polymerase chain reaction

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				D. Bravo, E. Rodriguez, and M. Medina Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes' milk J Dairy Sci, October 1, 2009; 92(10): 4805 - 4811. [Abstract] [Full Text] [PDF]