Determination of autochthonous lactic acid bacteria from Kashkaval cheese
2006
Radulovic, Z.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radin, D.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Obradovic, D.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
Autochthonous isolates of lactic acid bacteria and enterococci from Kashkaval cheese had been isolated and identified. From 6 samples of Kashkaval cheese that were traditionally produced without starter cultures, 27 isolates were isolated. It was determined that all isolates were pure culture of G(+) and catalase (-) bacteria, 12 bacilli and 15 cocci. It is determined that these isolates are: Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus curvatus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Enterococcus faecium and Enterococcus durans.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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