TY  - 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 . .