Bojanic Mirjana, Mayrhofer Sigrid, Martinovic Aleksandra, Dürr Katharina, Domig Konrad J
University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro.
BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria.
Food Technol Biotechnol. 2017 Mar;55(1):55-66. doi: 10.17113/ftb.55.01.17.4854.
The aim of this study is to characterise and examine the biochemical properties of 40 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 'bijeli 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 ssp. . Out of these 40 strains, 23 displayed rapid acidification 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 specific starter cultures in the production of indigenous cheese in Montenegro.
本研究的目的是对从黑山本土乳制品中分离出的40株菌株进行特性鉴定和生化特性检测，以探索它们作为发酵剂用于生产典型黑山奶酪（如“白奶酪”、“黄油奶酪”和“涅戈什奶酪”）的潜力。还测试了它们在生物胺产生、抗菌抗性以及对相关病原体和腐败微生物的抗菌活性方面的安全性。基于特性鉴定，所有菌株均属于亚种。在这40株菌株中，23株表现出快速酸化能力和蛋白水解能力。然而，没有一株菌株表现出脂质降解能力。大多数菌株与所调查的任何健康风险均无关联。综上所述，很大比例（27.5%）的测试菌株表现出良好特性。这些菌株应进一步检测其作为黑山本土奶酪生产中特定发酵剂的潜在应用。
