Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia
2011
Autori
Begović, JelenaBrandsma, J.B.
Jovčić, Branko
Tolinački, Maja
Veljović, Katarina
Meijer, W.C.
Topisirović, Ljubiša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow's milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated LAB were found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses.
Ključne reči:
Serbia / Lactic acid bacteria (LAB) / fermented products / autochthonous starter cultures. Mt. Stara Planina / artisanal cheeseIzvor:
Archives of Biological Sciences, 2011, 63, 1, 11-20Izdavač:
- Srpsko biološko društvo, Beograd, i dr.
Finansiranje / projekti:
- CSK Food Enrichment, Leeuwarden, The Netherlands
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
DOI: 10.2298/ABS1101011B
ISSN: 0354-4664
WoS: 000291126400002
Scopus: 2-s2.0-79959824560
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Begović, Jelena AU - Brandsma, J.B. AU - Jovčić, Branko AU - Tolinački, Maja AU - Veljović, Katarina AU - Meijer, W.C. AU - Topisirović, Ljubiša PY - 2011 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/536 AB - Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow's milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated LAB were found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses. PB - Srpsko biološko društvo, Beograd, i dr. T2 - Archives of Biological Sciences T1 - Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia EP - 20 IS - 1 SP - 11 VL - 63 DO - 10.2298/ABS1101011B ER -
@article{ author = "Begović, Jelena and Brandsma, J.B. and Jovčić, Branko and Tolinački, Maja and Veljović, Katarina and Meijer, W.C. and Topisirović, Ljubiša", year = "2011", abstract = "Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow's milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated LAB were found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses.", publisher = "Srpsko biološko društvo, Beograd, i dr.", journal = "Archives of Biological Sciences", title = "Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia", pages = "20-11", number = "1", volume = "63", doi = "10.2298/ABS1101011B" }
Begović, J., Brandsma, J.B., Jovčić, B., Tolinački, M., Veljović, K., Meijer, W.C.,& Topisirović, L.. (2011). Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia. in Archives of Biological Sciences Srpsko biološko društvo, Beograd, i dr.., 63(1), 11-20. https://doi.org/10.2298/ABS1101011B
Begović J, Brandsma J, Jovčić B, Tolinački M, Veljović K, Meijer W, Topisirović L. Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia. in Archives of Biological Sciences. 2011;63(1):11-20. doi:10.2298/ABS1101011B .
Begović, Jelena, Brandsma, J.B., Jovčić, Branko, Tolinački, Maja, Veljović, Katarina, Meijer, W.C., Topisirović, Ljubiša, "Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia" in Archives of Biological Sciences, 63, no. 1 (2011):11-20, https://doi.org/10.2298/ABS1101011B . .