Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

Jadranka Frece*, Jelena Cvrtila, Ivana Topić, Frane Delaš and Ksenij a Markov

Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering,

Faculty of Food Technology and Biotechnology, University of Zagreb, Piero ij eva 6, HR-10000 Zagreb, Croatia

Article history

Received July 3, 2014
Accepted October 20, 2014

Key words

horsemeat sausages, in vitro adhesion, natural microflora, technological and functional characterisation


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.



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