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CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

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Author(s): Zuzana Hladíková | Jana Smetanková | Gabriel Greif | Mária Greifová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 1;
Start page: 21;
Date: 2012;
Original page

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.doi:10.5219/162
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