ArticleFoods (Basel, Switzerland)2026
Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Traditional cheeses represent complex microbial ecosystems and valuable reservoirs of autochthonous lactic acid bacteria (LAB) with functional potential. This study characterized the biodiversity of non-starter LAB (NSLAB) isolated from traditional Serbian raw-milk household cheeses and selected promising autochthonous lactobacilli through a stepwise approach combining a safety assessment, technological characterization, probiotic evaluation and an in vitro interaction with Caco-2 intestinal epithelial cells. From 56 presumptive LAB isolates, RAPD-PCR differentiated 37 distinct genotypes, all of which were taxonomically identified by 16S rRNA gene sequencing. In line with the specific focus of this study on autochthonous lactobacilli, all seven isolates taxonomically assigned to this genus were selected for further characterization. Safety assessment showed that two strains (28.6%) formed biofilms and were excluded, whereas the remaining five isolates complied with EFSA antibiotic susceptibility criteria. These candidates exhibited strain-dependent degradation of αs1- and β-casein fractions and moderate milk acidification. Four strains survived simulated gastrointestinal transit, showed antagonistic activity against foodborne pathogens and adhered to Caco-2 cells without inducing cytotoxicity.
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