title: Lactococcus lactisssp.lactisas Potential Functional Starter Culture.
abstract: 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 lactisssp.lactisandLactobacillus plantarumwere the dominant species, and since the first is not common in fermented sausages, we characterised it as a potential functional starter culture.Lactococcus lactisssp.lactisproduced 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 propertiesin vitro.
authors.affiliation: Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Jadranka
authors.initials: J
authors.lastname: Frece
authors.affiliation: Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Cvrtila
authors.affiliation: Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Ivana
authors.initials: I
authors.lastname: Topić
authors.affiliation: Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Frane
authors.initials: F
authors.lastname: Delaš
authors.affiliation: Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.
authors.forename: Ksenija
authors.initials: K
authors.lastname: Markov
keywords: horsemeat sausages; in vitro adhesion; natural microflora; technological and functional characterisation