Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina M...

Full description

Bibliographic Details
Main Authors: Maja Tolinacki, Milica Nikolic, Katarina Veljovic, Snezana Jovanovic, Ognjen Macej, Ljubisa Topisirovic, Amarela Terzic-Vidojevic
Format: Article
Language:English
Published: University of Zagreb 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
artisanal Vlasina cheese
lactic acid bacteria
rep-PCR
16S rDNA sequencing
starter cultures
Online Access:http://hrcak.srce.hr/file/169446

Internet

http://hrcak.srce.hr/file/169446

Similar Items