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Abstract：
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat\'s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.
摘要：
这项研究旨在释放源自传统制造的塞尔维亚山羊奶酪的本地乳酸菌（LAB）的潜力。在实验室的分离和鉴定之后，通过溶血活性和抗生素敏感性试验评估了分离株的安全性.然后对选定的分离株进行各种技术特性测试，包括亚甲蓝的生长，蛋白水解活性，酸化,纯羊奶和浓羊奶的凝乳形成能力，二乙酰生产，对其他实验室的拮抗潜力，和生物膜形成能力。结果表明，乳球菌属。,乳杆菌。,和乳酸菌属。没有表现出α或β溶血，肠球菌表现为α溶血。更多的分离株对氨苄青霉素敏感，四环素,和链霉素,而对庆大霉素和万古霉素的敏感性是菌株依赖性的。在技术性能评估的基础上，副干酪乳杆菌M-1和植物乳杆菌C7-7，C7-8和C14-5显示出良好的特性。此外,乳酸乳球菌亚种。乳酸菌株C0-14和C21-8成为具有显着的技术特性的有希望的候选者。值得注意的是,某些本土菌株LAB表现出有希望的技术特性和安全性。这些特性使它们适合用作羊奶奶酪生产中的起动器或辅助培养物，有可能提高奶酪的质量和安全性以及小规模乳制品生产商的卫生习惯。
