Lactic acid bacteria strains isolated from Sjenica cheese | Bakterije mlecne kiseline izolovane iz sjenickog sira
2004
Radulovic, Z., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Martinovic, A., Biotehnicki institut, Podgorica (Montenegro) | Radin, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Obradovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica (Serbia) were investigated. In those products, where starters were not added, fermentation occured as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstructed skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains belonged to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei.
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