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Construction of a new shuttle vector and its use for cloning and expression of two plasmid-encoded bacteriocins from Lactobacillus paracasei subsp paracasei BGSJ2-8
(Elsevier, Amsterdam, 2010)
A new shuttle-cloning vector, pA13, was constructed and successfully introduced into Escherichia coli. Lactobacillus and Lactococcus strains. It showed high segregational and structural stability in all three hosts. The ...
Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation
(Elsevier Science Bv, Amsterdam, 2006)
Autochthonous strains of lactic acid bacteria (LAB) have been isolated from traditionally homemade cheeses collected from specific ecological localities across Serbia and Montenegro. Genetic and biochemical analysis of ...
Characterization of microflora in homemade semi-hard white Zlatar cheese
(Elsevier Science Bv, Amsterdam, 2007)
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria ...
Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia
(Elsevier Science Bv, Amsterdam, 2013)
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While ...
A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak
(Elsevier Science Bv, Amsterdam, 2008)
Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions ...
Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics
(Elsevier, Amsterdam, 2012)
Traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. Besides, these strains could be used ...
Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese
(Elsevier Science Bv, Amsterdam, 2008)
The Bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. The presence of lactic acid bacteria (LAB) in Bukuljac cheese has been ...