Dataset Information

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

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.

SUBMITTER: Bojanic M

PROVIDER: S-EPMC5434366 | biostudies-literature | 2017 Mar

REPOSITORIES: biostudies-literature

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

Bojanic Mirjana M Rasovic Mayrhofer Sigrid S Martinovic Aleksandra A Dürr Katharina K Domig Konrad J KJ

Food technology and biotechnology 20170301 1

The aim of this study is to characterise and examine the biochemical properties of 40 <i>Lactococcus lactis</i> 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 spoi ...[more]

PMID: 28559734

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Project description:The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5 degrees C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

Dataset Information

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

Publications

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

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Dataset Information

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

Publications

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

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

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