Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

Author:

Golić Nataša,Čadež Neža,Terzić-Vidojević Amarela,Šuranská Hana,Beganović Jasna,Lozo Jelena,Kos Blaženka,Šušković Jagoda,Raspor Peter,Topisirović Ljubiša

Funder

SEE-ERA-NET Plus Project ERA-195/01 (PSALAB)

Ministry of Education and Science of the Republic of Serbia

Ministry of Science, Education and Sports of the Republic of Croatia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

1. Microbiota of the Planalto de Bologna: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands;Alessandria;World Journal of Microbiology and Biotechnology,2010

2. Characterization of lactococci isolated from natural niches and their role in flavour formation of cheese;Ayad,2001

3. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

4. The surface flora of bacterial smear-ripened cheeses from cow's and goat’s milk;Bockelmann;International Dairy Journal,2001

5. Molecular identification of and genetic diversity within species of the genera Hanseniaspora and Kloeckera;Cadez;FEMS Yeast Research,2002

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