Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia
2011
Begovic, J., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Brandsma, J.B., CSK Food Enrichment, BA Leeuwarden, (Netherlands) | Jovcic, B., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Tolinacki, M., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Veljovic, K., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Meijer, W.C., CSK Food Enrichment, BA Leeuwarden, (Netherlands) | Topisirovic, L., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)
Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow’s milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated LAB were found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses.
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