Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

by Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak, Michael Schloter
Published 2017-01-01

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

by Nataša Hulak, Ana Žgomba Maksimović, Ana Kaić, Andrea Skelin, Mirna Mrkonjić Fuka
Published 2016-11-01

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

by Mirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, Melita Bacic, Irina Tanuwidjaja
Published 2021-01-01

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages

by Ivica Kos, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, Mirna Mrkonjić Fuka
Published 2019-01-01