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Selected Publication:

Rasovic, MB; Mayrhofer, S; Martinovic, A; Durr, K; Domig, KJ.
(2017): Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production
FOOD TECHNOL BIOTECH. 2017; 55(1): 55-66. FullText FullText_BOKU

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 xxxbijeli sirxxx, xxxmasni sirxxx and xxxnjeguglci sirxxx. 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.
Authors BOKU Wien:
Domig Konrad
Mayrhofer Sigrid
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Lactococcus lactis ssp lactis
traditional Montenegrin cheese
starter cultures
technological properties
safety assessment


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