Detail publikace

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.

GOLIĆ, N. ČADEŽ, N. TERZIĆ-VIDOJEVIĆ, A. ŠURANSKÁ, H. BEGANOVIĆ J. LOZO, J. KOS, B. ŠUŠKOVIĆ, J. RASPOR, P. TOPISIROVIĆ, L.

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

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.The predominant LAB species in white pickled (BG) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were Lactococcus lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BG cheeses, while Yarrowia lipolytica was predominant in ZG cheeses.

Klíčová slova

Artisanal cheese, Microbiota, Lactic acid bacteria, Yeast

Autoři

GOLIĆ, N.; ČADEŽ, N.; TERZIĆ-VIDOJEVIĆ, A.; ŠURANSKÁ, H.; BEGANOVIĆ J.; LOZO, J.; KOS, B.; ŠUŠKOVIĆ, J.; RASPOR, P.; TOPISIROVIĆ, L.

Rok RIV

2013

Vydáno

2. 9. 2013

Nakladatel

Elsevier

ISSN

0168-1605

Periodikum

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ročník

166

Číslo

Stát

Nizozemsko

Strany od

294

Strany do

300

Strany počet

BibTex

@article{BUT101035,
  author="GOLIĆ, N. and ČADEŽ, N. and TERZIĆ-VIDOJEVIĆ, A. and ŠURANSKÁ, H. and BEGANOVIĆ J. and LOZO, J. and KOS, B. and ŠUŠKOVIĆ, J. and RASPOR, P. and TOPISIROVIĆ, L.",
  title="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.",
  journal="INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY",
  year="2013",
  volume="166",
  number="2",
  pages="294--300",
  issn="0168-1605"
}