Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor
Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected based on their previously...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Kragujevac, Faculty of Agronomy, Cacak
2020-01-01
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| Series: | Acta Agriculturae Serbica |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2020/0354-95422050165G.pdf |