Detail publikace

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.

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 population, cheeses, technological properties, identifikace

Autoři

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

Vydáno

20. 5. 2012

Nakladatel

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

Místo

Novi Sad, Serbia

Strany od

506

Strany do

506

Strany počet

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"
}