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.
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