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. 2014 Dec;52(4):489-494.
doi: 10.17113/ftb.52.04.14.3794.

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

Jadranka Frece  1 , Jelena Cvrtila  1 , Ivana Topić  1 , Frane Delaš  1 , Ksenija Markov  1
Affiliations

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

Jadranka Frece et al. Food Technol Biotechnol. 2014 Dec.

Abstract

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in fermented sausages, we characterised it as a potential functional starter culture. Lactococcus lactis ssp. lactis produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 °C, growth in the presence of 5% NaCl, good viability after lyophilisation and in simulated gastric and small intestinal juice, antimicrobial activity against test pathogens, and good adhesive properties in vitro.

Keywords: horsemeat sausages; in vitro adhesion; natural microflora; technological and functional characterisation.

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Figures

Fig. 1
Fig. 1
Random amplification of polymorphic DNA (RAPD) fingerprints of lactic acid bacteria. Lanes 1–4: Lactobacillus acidophilus, lanes 5–8: Lactobacillus delbrueckii, lanes 9–12: Lactobacillus plantarum, lanes 13–16: Lactococcus lactis ssp. lactis, lane S: molecular size standard
Fig. 2
Fig. 2
Adhesion of Lactococcus lactis ssp. lactis to the large intestine of the mouse
See this image and copyright information in PMC

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