Metabolism of the strain [of] Lactococcus lactis ssp. lactis (ABO 19-2)
2006
Martinovic, A.B.(Institut za higijenu i tehnologiju mesa, Beograd (Serbia)) | Narvhus, J.I.(Agricultural University of Norway, As (Norway). Department of Chemistry, Biochemistry and Food Science)
The paper shows the resulst of the examination of metabolic activity of the selected strain of Lactococcus lactis ssp. lactis (ABO 19-2) isolated from Njeguski cheese in Montenegro and genetically determined in laboratories of Chr. Hansen in Denmark. Its grown rate was determined during the fermentation in UHT milk within the period of 24 h, carbon-dioxide production ability, ability of production/degradation of certain sugars, organic acids as well as the ability of creation of certain volatile compounds that significantly influence the aroma of the finished product. Analyses for the examination of the production ability for sugars, organic acids and volatile compounds were performed by usage of Automatic Direct Headspace Gas Chromatography (HSGC) and High Perfomance Liquid Chromatography (HPLC) techniques. Examined strain possesses significant level of biochemical activities and can be put into the group of potential starter cultures for the dairy industry.
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