Detail publikace

Diversity of natural yeast microflora in cheeses produced in Western Balkan countries

ČADEŽ, N. ŠURANSKÁ, H. LOZO, J. TOPISIROVIĆ, L. RASPOR, P.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

yeasts, cheeses, PCR-RFLP, sequencing, physiological tests

Autoři

ČADEŽ, N.; ŠURANSKÁ, H.; LOZO, J.; TOPISIROVIĆ, L.; RASPOR, P.

Vydáno

7. 11. 2011

Nakladatel

Microbiologia Balkanica 2011

Místo

Belgrade

Strany počet

BibTex

@misc{BUT91802,
  author="ČADEŽ, N. and ŠURANSKÁ, H. and LOZO, J. and TOPISIROVIĆ, L. and RASPOR, P.",
  title="Diversity of natural yeast microflora in cheeses produced in Western Balkan countries",
  booktitle="Book of abstracts (7th Balkan Congress of Microbiology)",
  year="2011",
  edition="7",
  pages="1",
  publisher="Microbiologia Balkanica 2011",
  address="Belgrade",
  note="abstract"
}