TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinački, Maja
AU  - Živković, Milica
AU  - Lozo, Jelena
AU  - Begović, Jelena
AU  - Gulahmadov, Sahib Gurban Oglu
AU  - Kuliev, Akif Alekperovich
AU  - Dalgalarrondo, Michele
AU  - Chobert, Jean-Marc
AU  - Haertle, Thomas
AU  - Topisirović, Ljubiša
PY  - 2009
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/392
AB  - Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to hard cheeses. Both of cheeses were produced from cow's milk without the addition of the starter cultures. The Karabakh and Baku yogurts were produced from bovine's milk and the Ganja yogurt from buffalo's milk. Overall 378 isolates were collected from these dairy products and 296 of them were Gram-positive and catalase-negative. It was determined using biochemical tests and molecular methods that four species of LAB were mostly present in these cheeses: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paraplantarum and Enterococcus faecium while in yogurts, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Enterococcus faecium dominated. Five enterococci were producers of antimicrobial compounds.
T2  - African Journal of Biotechnology
T1  - Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products
EP  - 2588
IS  - 11
SP  - 2576
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_imagine_392
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinački, Maja and Živković, Milica and Lozo, Jelena and Begović, Jelena and Gulahmadov, Sahib Gurban Oglu and Kuliev, Akif Alekperovich and Dalgalarrondo, Michele and Chobert, Jean-Marc and Haertle, Thomas and Topisirović, Ljubiša",
year = "2009",
abstract = "Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to hard cheeses. Both of cheeses were produced from cow's milk without the addition of the starter cultures. The Karabakh and Baku yogurts were produced from bovine's milk and the Ganja yogurt from buffalo's milk. Overall 378 isolates were collected from these dairy products and 296 of them were Gram-positive and catalase-negative. It was determined using biochemical tests and molecular methods that four species of LAB were mostly present in these cheeses: Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paraplantarum and Enterococcus faecium while in yogurts, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Enterococcus faecium dominated. Five enterococci were producers of antimicrobial compounds.",
journal = "African Journal of Biotechnology",
title = "Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products",
pages = "2588-2576",
number = "11",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_imagine_392"
}

Terzić-Vidojević, A., Tolinački, M., Živković, M., Lozo, J., Begović, J., Gulahmadov, S. G. O., Kuliev, A. A., Dalgalarrondo, M., Chobert, J., Haertle, T.,& Topisirović, L.. (2009). Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. in African Journal of Biotechnology, 8(11), 2576-2588.
https://hdl.handle.net/21.15107/rcub_imagine_392

Terzić-Vidojević A, Tolinački M, Živković M, Lozo J, Begović J, Gulahmadov SGO, Kuliev AA, Dalgalarrondo M, Chobert J, Haertle T, Topisirović L. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. in African Journal of Biotechnology. 2009;8(11):2576-2588.
https://hdl.handle.net/21.15107/rcub_imagine_392 .

Terzić-Vidojević, Amarela, Tolinački, Maja, Živković, Milica, Lozo, Jelena, Begović, Jelena, Gulahmadov, Sahib Gurban Oglu, Kuliev, Akif Alekperovich, Dalgalarrondo, Michele, Chobert, Jean-Marc, Haertle, Thomas, Topisirović, Ljubiša, "Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products" in African Journal of Biotechnology, 8, no. 11 (2009):2576-2588,
https://hdl.handle.net/21.15107/rcub_imagine_392 .