Characterisation of the Lactobacillus community in traditional Karst ewe's cheese

Ewe's cheese, produced in the Slovenian Karst region, was analysed for its lactobacilli population. Biochemical fingerprinting with PhenePlate™ LB grouped lactobacilli in 16 distinct PhP types. One representative from each PhP type was further analysed. Members of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus curvatus, and Lactobacillus brevis species were determined phenotypically. The genus‐specific DNA band was amplified with all PhP representatives, whereas species‐specific polymerase chain reaction efficiently determined only L. paracasei and L. brevis. Lactobacilli were highly to moderate sensitive to six antibiotics, and resistant to vancomycin. From halo formation in the agar spot method, indicators exerted a promising level of sensitivity for antimicrobials, produced by test microorganisms. Lactobacilli from Karst ewe's cheese offer a remarkable reservoir of ‘natural’ microbes.