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Taxonomy, physiology and growth of Lactococcus lactis: a review

Dubravka Samaržija ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Neven Antunac
Jasmina Lukač Havranek

Puni tekst: engleski pdf 66 Kb

str. 35-48

preuzimanja: 18.822



Lactococcus lactis species is one of the most important groups of lactic acid bacteria that are used in the dairy industry. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, hydrolysis of casein and citric acid fermentation. Thus their metabolic end products and enzymes directly or indirectly have significant influence in determining the texture and flavour of the final products. In recent years, genetics and physiological properties of lactococci have considerable changed. Therefore, both for basic research and for application purposes in this paper the general view of the new taxonomic classification of Lactococcus lactis, the role of their plasmids and the physiology and nutritional requirements during growth are discussed.

Ključne riječi

Lc. lactis; taxonomy; physiology and growth

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Podaci na drugim jezicima: hrvatski

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