Enterobacter gergoviae KGPMF 20 was found in traditionally made cheese from Sokobanja (South-eastern Serbia). In this paper, the characteristics of the species were evaluated by investigation of adhesion to different solvents and co-aggregation ability with other species. Moreover, its enzymatic activity was evaluated by using spectrophotometric method, with the intention to detect the role of the isolate in the sensory characteristic of cheese. The results of enzymatic activity indicated that E. gergoviae KGPMF 20 has low, almost no enzymatic activity. It could be concluded that this isolate did not affect the sensory characteristic of cheese
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