The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis 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 L. lactis ssp. lactis. 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.

中文翻译：

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本地产乳球菌是传统黑山奶酪生产的潜在起子文化。

这项研究的目的是表征和检查40种从黑山本土乳制品中分离出的乳酸乳球菌菌株的生化特性，以探索它们用作生产典型黑山奶酪（如“ bijeli sir”，“ masni先生”和“njeguški先生”。还测试了它们在生物胺生产中的安全性，存在的抗微生物性以及对相关病原体和腐败微生物的抗菌活性。基于该特征，所有菌株均属于乳酸乳杆菌属。乳酸菌。在这40个菌株中，有23个显示出快速的酸化能力和蛋白水解作用。然而，没有菌株显示出脂质降解的能力。大多数菌株与所调查的任何健康风险均无关。总结起来，很大一部分（27.5％）的测试菌株显示出良好的特性。这些菌株应进一步检查其在黑山当地奶酪生产中作为特定发酵剂的可能用途。