Skip to the main content

Food Technology and Biotechnology, Vol. 55 No. 1, 2017.

Original scientific paper

https://doi.org/10.17113/ftb.55.01.17.4854

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

Mirjana Bojanic Rasovic ; University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
Sigrid Mayrhofer ; BOKU – University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
Aleksandra Martinovic ; University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Donja Gorica, ME-81000 Podgorica, Montenegro
Katharina Dürr ; BOKU – University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
Konrad J. Domig ; BOKU – University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria

Full text: english pdf 975 Kb

page 55-66

downloads: 528

cite

Abstract

The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis 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 L. lactis ssp. lactis. 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

Keywords

Lactococcus lactis ssp. lactis; traditional Montenegrin cheese; starter cultures; technological properties; safety assessment

Hrčak ID:

178269

URI

https://hrcak.srce.hr/178269

Publication date:

23.3.2017.

Article data in other languages: croatian

Visits: 1.774 *