Lactococci of Local Origin as Potential Starter Cultures
for Traditional Montenegrin Cheese Production

The aim of this study is to characterise and examine the biochemical properties of 40 strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bijeli sir', 'masni s...

Full description

Saved in:
Bibliographic Details
Published in:Food technology and biotechnology 2017-01, Vol.55 (1), p.55-55
Main Authors: Bojanic, Mirjana, Rasovic, Mayrhofer, Sigrid, Martinovic, Aleksandra, Dürr, Katharina, Domig, Konrad J
Format: Article
Language:English
Subjects:
Analysis
Cheese
Dairy industry
Food processing industry
Genes
Lactococcus
Lactococcus lactis
Lactococcus lactis ssp. lactis
Microbial drug resistance
Microorganisms
Milk
Nutritional aspects
Original Scientific Papers
Production processes
safety assessment
starter cultures
technological properties
traditional Montenegrin cheese
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this study is to characterise and examine the biochemical properties of 40 strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bijeli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to ssp. . Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5%) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegro.
ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.55.01.17.4854