The genus Lactococcus

Kim, Wonyong

doi:10.1002/9781118655252.ch26

Cited by 14 publications

(6 citation statements)

References 74 publications

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“…lactis biovar. diacetylactis are the most common L. lactis subspecies found in dairy environments (8,29). L. lactis ssp.…”

Section: Resultsmentioning

confidence: 99%

“…cremoris by its tolerance to higher temperatures and salt concentrations (8). Only the latt er species can produce EPS, which is useful for the modifi cation of texture and rheological properties in dairy products (29). All tested L. lactis strains did not create EPS and two thirds of the strains (67.5 %) were able to grow in the presence of 6.5 % NaCl.…”

Section: Resultsmentioning

confidence: 99%

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Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Bojanic

Rasovic

Mayrhofer

et al. 2017

Food Technol. Biotechnol.

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SummaryThe 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 'bĳ eli 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 acidifi cation 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 specifi c starter cultures in the production of indigenous cheese in Montenegro.

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“…lactis biovar. diacetylactis are the most common L. lactis subspecies found in dairy environments (8,29). L. lactis ssp.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Bojanic

Rasovic

Mayrhofer

et al. 2017

Food Technol. Biotechnol.

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“…The ropy character of the indigenous strains of L. lactis from Lait caillé was determined by visual observation after plating the strains on M17 agar (Oxoid A/S, Denmark) supplemented with 0.02 g/ml lactose (Tidona et al, 2016). All L. lactis strains were observed for growth in MRS broth (Becton, Dickinson and Co. Albertslund, Denmark) in presence of 0.04 g/ml NaCl (Kim, 2014). Their ability to ferment citrate in modified Elliker broth with lactose (0.01 g/ml), sodium citrate (0.02 g/ml), bromothymol blue (0.0002 g/ml) was also determined (Reddy et al, 1971).…”

Section: Ropy Character and Biochemical Testsmentioning

confidence: 99%

“…Moreover, growth was observed in presence of 0.04 g/ml NaCl, which indicates they are most probably L. lactis subsp. lactis (Kim, 2014). The main role of a starter culture is the acidification of the milk.…”

Section: Ropy Character and Biochemical Testsmentioning

confidence: 99%

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Bayili

Johansen

Hougaard

et al. 2020

Journal of Dairy Research

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The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10–13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.

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“…High-value compounds produced from LAB can be bacteriocins like nisin, which have an antimicrobial effect and are already added to tooth paste, for instance [6][7][8][9][10][11]. Another product is microbially produced lactic acid or lactate, which can be provided in an enantiopure manner either as Dor L-lactate [12][13][14]. Thus, microbial lactate is interesting as a reactant in the PLA (polylactic acid) industry, where the properties of the resulting polymer is strongly dependent on the defined enantiomeric mixture used for polymerization [15].…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation and Reaction Kinetics Modeling of Biomass Formation, Substrate Consumption and Product Formation During Startup of Fixed-Bed Cultures with Immobilized Lactococcus lactis ssp. lactis

Faschian¹,

Minden²,

Pörtner³

2016

J Bioprocess Biotech

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The genus Lactococcus

Cited by 14 publications

References 74 publications

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Experimental Investigation and Reaction Kinetics Modeling of Biomass Formation, Substrate Consumption and Product Formation During Startup of Fixed-Bed Cultures with Immobilized Lactococcus lactis ssp. lactis

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