Prevalence and activity of lactic acid bacteria in autochthonous Sjenica cheese | Nalaz i aktivnost bakterija mlečne kiseline u autohtonom sjeničkom siru
2011
Mijačević, Z.M., Fakultet veterinarske medicine, Beograd (Serbia) | Bulajić, S.B., Fakultet veterinarske medicine, Beograd (Serbia)
In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient.
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