Morfološke i biohemijske karakteristike prirodnih izolata bakterija mlečne kiseline izolovanih iz Zlatarskog sira.

In this research study, lactic acid bacteria (LAB) have been isolated from Zlatar cheese and subsequently scrutinized. The Zlatar cheese has been manufactured as an artisanal product. A total of 96 LAB strains have been isolated using selective media (MRS agar and GM17 agar, respectively). All isolates have been scrutinized using the following: Gram staining, cell morphology, catalase and oxidase reactions, production of carbon-dioxide converted from glucose, growth at the different temperatures (4°, 10°, 15°, 37° and 45°C), at different pH values (4.5 and 6.5) and different salt concentrations (2%, 3%, 4.5% and 6.5%), slime formation and testing of acidogenic activity. Preliminary testing on non-specifi c metabolites - bacteriocines has been conducted also. Determination of the strains using API CHL 50 and Rapid ID 32 Strep tests indicated that isolates tested belong to the following genera: Enterococcus, Leuconostoc, Lactobacillus and Lactococcus. A total of 9 strains have been confirmed positive on antimicrobial metabolites - bacteriocines synthesis. [ABSTRACT FROM AUTHOR]