Characterization of Lactococcus strains and their using in dairy technology

Authors

  • Zuzana Hladí­ková Institute of Biotechnology and Food Technology, Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Jana Smetanková Institute of Biotechnology and Food Technology, Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Gabriel Greif Institute of Biotechnology and Food Technology, Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Mária Greifová Institute of Biotechnology and Food Technology, Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/162

Keywords:

Lactococcus lactis, starter cultures, antimicrobial activity, technological properties

Abstract

Lactococcus lactis species is one of the most important groups of lactic acid bacteria that are used in the dairy industry. Lactococci are generally found on plants and the skins of animals. Special interest is placed on the study of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentation. The major functions of this species in dairy fermentation are the production of lactic acid, formation of flavour and aroma compounds, development of ripened cheese texture and antimicrobial activity against spoilage bacteria and moulds.

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References

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2011-12-12

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Hladí­ková, Z. ., Smetanková, J. ., Greif, G. ., & Greifová, M. . (2011). Characterization of Lactococcus strains and their using in dairy technology. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 21–29. https://doi.org/10.5219/162

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