Starter culture for production of fermented products

Genetically defined starter culture can be used for controlled and standardized production of traditional fermented products with geographical origin. Milk fermentation based on the activities of indigenous strains of lactic acid bacteria (LAB) will lead to the formation of dairy products with unique organoleptic properties, consistent quality and confirmed probiotic characteristics.

The main focus of the Laboratory of Molecular Microbiology (LMM) is the collection, identification, biochemical and molecular characterization of LAB originating from various fermented dairy products from the Western Balkans. LAB LMM Collection includes 4000 natural isolates of genus: Lactococcus, Lactobacillus, Streptococcus and Enterococcus, with unique and distinctive defined characteristics. Unique bacterial strains as a part of the starter culture represent a particular genotype of specific ecological environments that cannot be found elsewhere.

LMM team has constructed a different starter cultures that can be used for the controlled production of dairy products with geographical origin. So far, four starter combinations are fully tested and ready for implementation in the industrial sector: starter for yoghurt, starter for sour cream, starter for young cheese and starter for white cheese in brine.

 

CONTACT:

dr Amarela Terzić Vidojević

Tel: +381 11 3975 960

Mob: +381 65 3975 960

Fax: +381 11 3975 808

e-mail: amarela@imgge.bg.ac.rs 

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