Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location

Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location

Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter cu...

Full description

Bibliographic Details
Main Authors: Terzić-Vidojević Amarela, Veljović Katarina, Tolinački Maja, Nikolić Milica, Ostojić Mihailo, Topisirović Ljubiša
Format: Article
Language:English
Published: Serbian Genetics Society 2009-01-01
Series:Genetika
Subjects:
Zlatar cheese
lactic acid bacteria
proteolyticactivity
rep-PCR
16S rDNA
Online Access:http://www.doiserbia.nb.rs/img/doi/0534-0012/2009/0534-00120901117T.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0534-0012/2009/0534-00120901117T.pdf

Similar Items