Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 52 No. 4, 2014.

Prethodno priopćenje

https://doi.org/10.17113/ftb.52.04.14.3794

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

Jadranka Frece ; Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jelena Cvrtila ; Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ivana Topić ; Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Frane Delaš ; Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ksenija Markov ; Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: hrvatski pdf 330 Kb

str. 489-494

preuzimanja: 424

citiraj

Puni tekst: engleski pdf 669 Kb

str. 489-494

preuzimanja: 560

citiraj

Sažetak

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in fermented sausages, we characterised it as a potential functional starter culture. Lactococcus lactis ssp. lactis produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 °C, growth in the presence of 5 % NaCl, good viability after lyophilisation and in simulated gastric and small intestinal juice, antimicrobial activity against test pathogens, and good adhesive properties in vitro.

Ključne riječi

horsemeat sausages; in vitro adhesion; natural microflora; technological and functional characterisation

Hrčak ID:

130942

URI

https://hrcak.srce.hr/130942

Datum izdavanja:

15.12.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.373 *