Lactococcus lactis ssp. lactis as Potential Functional
Starter Culture

Area of Science:

• Food Microbiology
• Fermentation Science
• Applied Microbiology

Background:

• Homemade fermented sausages rely on microbial communities for safety and flavor.
• Identifying autochthonous (native) starter cultures is key to controlling fermentation processes.

Purpose of the Study:

• To isolate and characterize native lactic acid bacteria (LAB) from horsemeat sausage for use as functional starter cultures.
• To evaluate the potential of Lactococcus lactis ssp. lactis as a starter culture in fermented meat products.

Main Methods:

• Microbiological analysis of homemade horsemeat sausage samples.
• Isolation and identification of dominant lactic acid bacteria (LAB) and micrococci.
• Characterization of Lactococcus lactis ssp. lactis for key functional traits.

Main Results:

• Lactic acid bacteria (LAB) were the dominant microflora, with Lactococcus lactis ssp. lactis and Lactobacillus plantarum being the most prevalent species.
• Lactococcus lactis ssp. lactis demonstrated significant lactic acid production.
• This strain showed robust growth at low temperatures (12-22 °C) and high salt concentrations (5% NaCl).
• It exhibited excellent viability after freeze-drying (lyophilisation) and in simulated gastrointestinal conditions.
• The isolate displayed antimicrobial activity against pathogens and good in vitro adhesion properties.

Conclusions:

• Lactococcus lactis ssp. lactis is a viable candidate for a functional starter culture in horsemeat sausage production.
• Its demonstrated functional properties support its use in developing controlled and safe fermented meat products.