Publication detail

Diversity and function of natural yeast microbiota in traditional cheeses produced in Western Balkan countries

ČADEŽ, N. ŠURANSKÁ, H. LOZO, J. GOLIĆ, N. KOS, B. ŠUŠKOVIĆ, J. TOPISIROVIĆ, L. RASPOR, P.

Original Title

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 population, cheeses, technological properties, identifikace

Authors

ČADEŽ, N.; ŠURANSKÁ, H.; LOZO, J.; GOLIĆ, N.; KOS, B.; ŠUŠKOVIĆ, J.; TOPISIROVIĆ, L.; RASPOR, P.

Released

20. 5. 2012

Publisher

Novi Sad: University of Novi Sad, Institute of Food Technology

Location

Novi Sad, Serbia

Pages from

506

Pages to

506

Pages count

BibTex

@misc{BUT92490,
  author="ČADEŽ, N. and ŠURANSKÁ, H. and LOZO, J. and GOLIĆ, N. and KOS, B. and ŠUŠKOVIĆ, J. and TOPISIROVIĆ, L. and RASPOR, P.",
  title="Diversity and function of natural yeast microbiota in traditional cheeses produced in Western Balkan countries",
  booktitle="Abstract book of 6th Central European Congress on Food",
  year="2012",
  edition="1",
  pages="506--506",
  publisher="Novi Sad: University of Novi Sad, Institute of Food Technology",
  address="Novi Sad, Serbia",
  note="abstract"
}