Natural microflora of traditional cheeses
2007
Bulajic, S.B., Fakultet veterinarske medicine, Beograd (Serbia) | Mijacevic, Z.M., Fakultet veterinarske medicine, Beograd (Serbia)
Although protection of the world biodiversity is currently a topic of particular concern, little attention has been given to the preservation of microorganisms, particularly lactic acid bacteria from artisanal and how this is related to the survival of traditional, autochthonous products. The use of autochthonous cultures of lactic acid bacteria in the elaboration of artisanal cheeses would preserve the biodiversity of bacterial genera and species associated with specific products. From this point of view, the great versatility and significant capacity of typical, wild strains of lactic acid bacteria to transform substrates through particular metabolic pathways emphasize the importance of these strains as they are important biological and genetic resources which had the great contribution in development of unique sensory characteristics of these products.
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