Autochthonous lactic acid bacteria as base of Zlatar cheese geographical origin definition
2006
Ostojic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Topisirovic, Lj., Institut za molekularnu genetiku i geneticko inzenjerstvo, Beograd (Serbia)
To investigate the fluctuation of lactic acid bacteria (LAB) population in Zlatar cheese, the analysis of the presence of LAB in the milk of which the cheese was made as well as in cheese during ripening. Cheese is manufactured on traditional way in selected households at Mountain Zlatar, Serbia. The composition of cheese microflora was followed in cheeses after 1, 10, 20, 30, 45, and 60 days of ripening. Results showed that percentage of lactic acid cocci and lactic acid rods varied during cheese ripening. After 30 days of cheese ripening mesophilic species of lactobacilli dominated such as Lactobacillus paracasei subsp. paracase and Lactobacillus plantarum. During whole period of Zlatar cheese ripening considerable part of microbial population is represented by Enterococcus faecalis.
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