AIMS Microbiology, 2016, 2(3): 372-387. doi: 10.3934/microbiol.2016.3.372

Research article

Export file:


  • RIS(for EndNote,Reference Manager,ProCite)
  • BibTex
  • Text


  • Citation Only
  • Citation and Abstract

Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products

Department of Physiology of Industrial Microorganisms, Zabolotny Institute of Microbiology andVirology National Academy of Science of Ukraine, Ukraine

The aim of this study was to isolate, identify and analyze the diversity of the predominantlactic acid bacteria (LAB) genera occurring in Ukrainian traditionally prepared dairy products and toassess their potential for industrial application. Fermented milk, soured cream, cottage cheese andbryndza made from raw cow’s, goat’s or sheep’s milk were prepared on traditional way without theaddition of a starter culture. The samples were collected from 9 regions in Ukraine. In total 950strains of LAB strains were isolated and identified using phenotypic and genotypic methods. Among allisolates, Enterococcussp. strains represented 60%,Lactococcussp.—27%,Lactobacillussp.—6%,Leuconostocsp.—3.5% andPediococcussp.—3%. The diversity of the isolated LAB strains wascorrelated with the type of product and the source of milk. The milk clotting activity of isolated LABstrains was preliminary tested to assess their potential for industrial application as starter cultures.Most (54%) of the LAB strains isolated from Ukrainian traditional dairy products showed apotentially good acidifying activity and coagulated milk within 12 h. The milk coagulation rate wasnot strongly dependent on the LAB genus and was strain dependent. The time of milk clotting wascorrelated with product, from which strains were isolated. This is the first systematic study of theLAB diversity in Ukrainian artisanal dairy products, which can be a source of new LAB strains withgood technological and functional properties
  Article Metrics


1. Haenlein G (2004) Goat milk in human nutrition. Small Ruminant Res 51: 155–163.    

2. Dewan S, Tamang JP (2007) Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek 92: 343–352.

3. Feutry F, Oneca M, Berthier F, et al. (2012) Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe’s milk with different starters. Food Microbiol 29: 33–42.    

4. Medina R, Katz M, Gonzalez S, et al. (2001) Characterization of the lactic acid bacteria in ewe’s milk and cheese from Northwest Argentina. J Food Prot 64: 559–563.

5. Gardini F, Lanciotti R, Guerzoni ME, et al. (1999) Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks. Int Dairy J 9: 125–134.

6. Leroy F, De Vuyst L (2004) Functional lactic acid bacteria starter cultures for the food fermentation industry. Trends Food Sci Technol 15: 67–78.    

7. Nieto-Arribas P, Sese?a S, Poveda JM, et al. (2009) Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. J Appl Microbiol 107: 1505–1517.

8. Ma CL, Zhang LW, Yi HX, et al. (2011) Technological characterization of lactococci isolated from traditional Chinese fermented milks. J Dairy Sci 94: 1691–1696.    

9. Mannu L, Paba A, Pes M, et al. (2000) Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese. J Appl Microbiol 89: 191–197.    

10. Morandi S, Cremonesi P, Silvetti T, et al. (2013) Technological characterisation, antibiotic susceptibility and antimicrobial activity of wild-type Leuconostoc strains isolated from North Italian traditional cheeses. J Dairy Res 80: 457–466.    

11. Quero GM, Fusco V, Cocconcelli PS, et al. (2014) Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: selection and use of autochthonous multiple strain cultures to extend its shelf-life. Food Microbiol 38: 179–191.    

12. Wouters JTM, Ayad EHE, Hugenholtz J, et al. (2002) Microbes from raw milk for fermented dairy products. Int Dairy J 12: 91–109.    

13. Mathara JM, Schillinger U, Kutima PM, et al. (2004) Isolation, identification and characterisation of the dominant microorganisms of Kule Naoto: the Maasai traditional fermented milk in Kenya. Int J Food Microbiol 94: 269–278.    

14. Yu J, Wang WH, Menghe BLG, et al. (2011) Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. J Dairy Sci 94: 3229–3241.    

15. Zamfir M, Vancanneyt M, Makras L, et al. (2006) Biodiversity of lactic acid bacteria in Romanian dairy products. Syst Appl Microbiol 29: 487–495.    

16. Alegría á, Szczesny P, Mayo B, et al. (2012) Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent Approaches. Appl Environ Microbiol 78: 1890–1898.    

17. Terzic-Vidojevic A, Mihajlovic S, Uzelac G, et al. (2014) Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. Food Microbiol 39: 27–38.

18. Man JCD, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23: 130–135.    

19. Terzaghi BE, Sandine WE (1975) Improved medium for lactic streptococci and their bacteriophages. Appl Microbiol 29: 807–813.

20. Slanetz LW, Bartley CH (1957) Numbers of enterococci in water, sewage, and feces determined by the membrane filter technique with an improved medium. J Bacteriol 74: 591–595.

21. Dave RI, Shah NP (1996) Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and bifidobacteria. J Dairy Sci 79: 1529–1536.

22. Schillinger U, Lücke FK (1987) Identification of lactobacilli from meat and meat products. Food Microbiol 4: 199–208.    

23. Yost CK, Nattress FM (2000) The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage. Lett Appl Microbiol 31: 129–133.    

24. Jensen MA, Webster JA, Strauss N (1993) Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms. Appl Environ Microbiol 59: 945–952.

25. Fortina MG, Ricci G, Acquati A, et al. (2003) Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese. Food Microbiol 20: 397–404.    

26. Ke D, Picard FJ, Martineau F, et al. (1999) Development a PCR assay for rapid detection of enterococci. J Clin Microbiol 37: 3497–3503.

27. Pu ZY, Dobos M, Limsowtin GKY, et al. (2002) Integrated polymerase chain reaction-based procedures for the detection and identification of species and subspecies of the Gram-positive bacterial genus Lactococcus. J Appl Microbiol 93: 353–361.    

28. Vasyliuk OM, Kovalenko NK, Harmasheva IL, et al. (2014) Isolation and identification of bacteria of Lactobacillus genus from fermented products in different regions of Ukraine. Mikrobiol Z 2: 2–9.

29. Bensalah F, Delorme C, Renault P (2009) Characterisation of thermotolerant cocci from indigenous flora of ‘Leben’ in Algerian Arid Area and DNA identification of atypical Lactococcus lactis strains. Curr. Microbiol 59: 139–146.    

30. Ouadghiri M, Vancanneyt M, Vandamme P, et al. (2009) Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk “Lben”. J Appl Microbiol 106: 486–495.    

31. Wang SY, Chen HC, Dai TY, et al. (2011) Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk. J Dairy Sci 94: 623–635.    

32. Aquilanti L, Dell’Aquila L, Zannini E, et al. (2006) Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Lett Appl Microbiol 43: 161–167.    

33. Wood BJB, Holzapfel WH (1995) The genera of lactic acid bacteria. Blackie Academic & Professional, Glasgow, UK.

34. Sun Z, Liu W, Gao W, et al. (2010) Identification and characterization of the dominant lactic acid bacteria from Kurut: the naturally fermented yak milk in Qinghai, China. J Gen Appl Microbiol 56: 1–10.    

35. Watanabe K, Fujimoto J, Sasamoto M, et al. (2008) Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J Microbiol Biotechnol 24: 1313–1325.    

36. Jokovic N, Nikolic M, Begovic J, et al. (2008) A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product Kajmak. Int J Food Microbiol 127: 305–311.    

37. Beukes EM, Bester BH., Mostert JF (2001) The microbiology of South African traditional fermented milks. Int J Food Microbiol 63: 189–197.    

38. Wang H, Yu W, Coolbear T, et al. (1998) A deficiency in aspartate biosynthesis in Lactococcus lactis subsp. lactis C2 causes slow milk coagulation. Appl Environ Microbiol 64: 1673–1679.

39. Carafa I, Nardin T, Larcher R, et al. (2015) Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese. Food Microbiol 48: 123–132.    

40. Carminati D, Tidona F, Fornasari ME, et al. (2014) Biotyping of cultivable lactic acid bacteria isolated from donkey milk. Lett Appl Microbiol 59: 299–305.    

41. Kayser FH (2003) Safety aspects of enterococci from the medical point of view. Int J Food Microbiol 88: 255–262.    

42. Gelsomino R, Vancanneyt M, Cogan TM, et al (2002) Source of enterococci in a farmhouse raw-milk cheese. Appl Environ Microbiol 68: 3560–3565.    

43. Giraffa G (2003) Functionality of enterococci in dairy products. Int J Food Microbiol 88: 215–222.    

44. Lempi?inen H, Kinnunen K, Mertanen A, et al. (2005) Occurrence of virulence factors among human intestinal enterococcal isolates. Lett Appl Microbiol 41: 341–344.    

45. Martín-Platero AM, Valdivia E, Maqueda M, et al. (2009) Characterization and safety evaluation of enterococci isolated from Spanish goats’ milk cheeses. Int J Food Microbiol 132: 24–32.    

46. Buckenhüskes HJ (1993) Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol Rev 12: 253–272.    

47. Nomura M, Kobayashi M, Narita T, et al. (2006) Phenotypic and molecular characterization of Lactococcus Lactis from milk and plants. J Appl Microbiol 101: 396–405.    

48. Goli? N, Cade? N, Terzi?-Vidojevi? A, et al. (2013) Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the Mountain regions of Serbia and Lowland regions of Croatia. Int J Food Microbiol 166: 294–300.

49. Ayad E, Nashat S, El-Sadek N, et al. (2004) Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiol 21: 715–725.    

50. Ribeiro SC, Coelho MC, Todorov SD, et al. (2014) Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow’s milk cheese. J Appl Microbiol 116: 573–585.    

51. Sarantinopoulos P, Andrighetto C, Georgalaki MD, et al. (2001) Biochemical properties of enterococci relevant to their technological performance. Int Dairy J 11: 621–647.    

52. Bendimerad N, Kihal M, Berthier F (2012) Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation. Dairy Sci Technol 92: 249–264.    

Copyright Info: © 2016, Garmasheva I, licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution Licese (

Download full text in PDF

Export Citation

Article outline

Show full outline
Copyright © AIMS Press All Rights Reserved