Publication detail
Determination of Natural Yeast Microflora in Cheeses Produced in Western Balkan Countries
ŠURANSKÁ, H. ČADEŽ, N. LOZO, L. TOPISIROVIC, L. RASPOR, P.
Original Title
Determination of Natural Yeast Microflora in Cheeses Produced in Western Balkan Countries
Type
abstract
Language
English
Original Abstract
Selected identification techniques were used for yeasts taxonomic classification including both culture dependent and independent methods. Yeasts were isolated from fresh soft cheeses made from non-pasteurised milk produced in Western Balkan countries. Cheeses seem to be diverse in yeast population. The most frequently occurring yeast species were represented by D. hansenii, Y. lipolytica, and K. lactis. Apart from these species which were found in all the samples, composition of yeast population is more or less region specific.
Keywords
yeasts, cheese, PCR-RFLP, DGGE, sequencing, physiological tests
Authors
ŠURANSKÁ, H.; ČADEŽ, N.; LOZO, L.; TOPISIROVIC, L.; RASPOR, P.
Released
21. 8. 2011
Location
Quadalajara, Mexico
Pages from
s98
Pages to
s98
Pages count
1