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dc.creatorBegović, Jelena
dc.creatorBrandsma, J.B.
dc.creatorJovčić, Branko
dc.creatorTolinački, Maja
dc.creatorVeljović, Katarina
dc.creatorMeijer, W.C.
dc.creatorTopisirović, Ljubiša
dc.date.accessioned2022-11-15T14:10:35Z
dc.date.available2022-11-15T14:10:35Z
dc.date.issued2011
dc.identifier.issn0354-4664
dc.identifier.urihttps://imagine.imgge.bg.ac.rs/handle/123456789/536
dc.description.abstractTraditional 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.en
dc.publisherSrpsko biološko društvo, Beograd, i dr.
dc.relationCSK Food Enrichment, Leeuwarden, The Netherlands
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/143036/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceArchives of Biological Sciences
dc.subjectSerbiaen
dc.subjectLactic acid bacteria (LAB)en
dc.subjectfermented productsen
dc.subjectautochthonous starter cultures. Mt. Stara Planinaen
dc.subjectartisanal cheeseen
dc.titleAnalysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbiaen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage20
dc.citation.issue1
dc.citation.other63(1): 11-20
dc.citation.rankM23
dc.citation.spage11
dc.citation.volume63
dc.identifier.doi10.2298/ABS1101011B
dc.identifier.fulltexthttps://imagine.imgge.bg.ac.rs/bitstream/id/482/533.pdf
dc.identifier.scopus2-s2.0-79959824560
dc.identifier.wos000291126400002
dc.type.versionpublishedVersion


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