Potravinarstvo, Vol 6, No 1 (2012)

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doi:10.5219/162

CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Zuzana Hladíková, Jana Smetanková, Gabriel Greif, Mária Greifová

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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