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This study aimed to assess the safety and antimicrobial properties of Enterococcus species isolated from raw goat milk and cheese. The isolates were evaluated for hemolytic activity on blood agar plates and antibiotic susceptibility by determining the minimum inhibitory concentrations (MICs) of five antibiotics: ampicillin, tetracycline, gentamicin, streptomycin, and vancomycin. Furthermore, the antagonistic activity of the Enterococcus strains against indicator bacteria was assessed using the agar-well diffusion method. Hemolytic activity results demonstrated a-hemolysis in all isolates. Among the 71 Enterococcus isolates examined, 32.39% exhibited resistance to at least one antibiotic, with resistance profiles varying between species. Enterococcus faecalis isolates predominantly showed resistance to vancomycin, ampicillin, tetracycline, and gentamicin, while Enterococcus faecium and Enterococcus hirae displayed resistance to vancomycin with different susceptibility patterns to the other antibiotics. The antagonistic assays revealed a broad spectrum of inhibitory effects, with variation in inhibition zone diameters. These findings provide valuable insights into the safety and antimicrobial potential of Enterococcus spp. from raw goat milk and cheese and give an insight into their potential applications in the food industry.

This study investigates the community of coagulase-negative staphylococci (CNS) in samples of Sjenica sheep's ham from different villages across three seasons over a 120-day maturation period. The CNS group was identified into five distinct species: Staphylococcus epidermidis, S. saprophyticus, S. carnosus, S. xylosus, and S. equorum. The safety evaluation revealed no hemolytic activity in any tested isolates, while resistance to novobiocin was observed in S. xylosus and S. saprophyticus isolates. The technological properties of the isolated CNS were assessed, including tolerance to different temperatures, pH values, salt concentrations, as well as proteolytic and lipolytic activity. Results demonstrated the ability of all tested isolates to grow across various pH values and salt concentrations, with isolates of S. carnosus and S. epidermidis showing tolerance to 45°C. The best technological properties were shown by S. carnosus, followed by S. equorum. These findings provide insights into the potential applications of CNS in food processing industries, as putative starters.

The aim of this study was to determine the antifungal activity of extracts and isolated substances from the root of Onosma visianii Clem. (Boraginaceae) by determining the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). The results show that antifungal activity depends on species of microorganism and the type of substances or extracts. All tested substances showed selective and moderate antifungal activity. MIC and MFC values for the extracts ranged from

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. [ABSTRACT FROM AUTHOR]