Diversity of lactic acid bacteria isolated from traditional Montenegrin dairy products
Traditional production of fermented dairy products in Montenegro is carried out without adding defined starter cultures. This way of production involves lactic acid bacteria (LAB) that are normally present in the raw milk and production environment. This autochthonous ("wild") fer...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Serbian Genetics Society
2018-01-01
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| Series: | Genetika |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0534-0012/2018/0534-00121802465B.pdf |