Escherichia coli identification and isolation from traditional cheese produced in Southeastern Serbia

Abstract

© 2018 Wiley Periodicals, Inc. In this paper, we investigated the presence of enterobacteria in cheese from Southeastern Serbia which was produced in a traditional way. The samples from different households were collected in spring. Chemical and physical characteristics of samples (water content, fat content, acidity, pH, and sodium chloride content) were examined. In the analyzed samples of cheese, we found one genus of family Enterobacteriaceae, Escherichia sp. The genus Escherichia sp. includes only one species, Escherichia coli. We also determined biochemical characteristics, proteolytic and lipolytic activities, the ability to form a biofilm, sensitivity to streptomycin, chloramphenicol, and tetracycline. According to the rapid latex agglutination test, two isolates belong to serotype E. coli O157. Practical applications: These results contribute to a better understanding of the presence of enterobacteria in unexplored microbiota of cheese from Sokobanja. E. coli is the only member of enterobacteria that appears in the samples collected in spring. Since E. coli is among the indicators of contamination, it does not demonstrate the ability to change the organoleptic properties of cheese. E. coli does not exhibit lipolytic or proteolytic activity, but it demonstrates sensitivity to antibiotics. The bacteria showed no ability to form biofilm. Further research should focus on finding the sources of contamination, as well as on the interaction of E. coli with other members of the cheese microbiota.