Characterization of natural isolates of lactic acid bacteria from white soft cheese from Sjenica [Yugoslavia, Yugoslav autochthonous product]
2000
Dimitrijevic-Brankovic, S.I. (Univerzitet u Beogradu, Beograd (Yugoslavia). Tehnolosko-metalurski fakultet) | Banina-Ostojic, A. | Fira, Dj.)
The characteristics of selected natural isolates of lactococci and lactobacilli from white soft cheese from Sjenica (Serbia, Yugoslavia) were investigated. In this paper, the results of comparative analysis of acidification activity and proteolytic activity as well as the results of bacteriocin and exopolysaccharides (EPS) production ability are presented. The results showed good acidification ability (decreasing pH of milk to near 5) of lactococci in contrast to mesophilic lactobacilli. Analysis of proteolytic activity showed that there were variations among selected isolates disregarding to their acidification activity. Bacteriocin producers were found among Lactococcus sp. and Lactobacillus sp. isolates, while exopolysaccharides producers were among Lactobacillus sp.
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