Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses
2009
Terzic-Vidojevic, A. | Nikolic, M. | Veljovic, K. | Tolinacki, M. | Busarcevic, M. | Topisirovic, L., University of Belgrade, Belgrade (Serbia). Institute of Molecular Genetics and Genetic Engineering
A total 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactired from cow milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species. The strains within some species showed good proteolytic activity.
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