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

• Main Authors: Mirjana Bojanic Rasovic, Aleksandra Martinovic, Katharina Dürr, Konrad J. Domig, Sigrid Mayrhofer
• Format: Article
• Language: English
• Published: University of Zagreb 2017-01-01
• Series: Food Technology and Biotechnology
• Subjects: Lactococcus lactis ssp. lactis; traditional Montenegrin cheese; starter cultures; technological properties; safety assessment
• Online Access: http://hrcak.srce.hr/file/262747

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