Characterization of microflora in homemade semi-hard white Zlatar cheese

International Journal of Food Microbiology

Volumn 114, Issue 1, 2007, Pages 36-42

  Terzic Vidojevic, Amarela ^a   Vukasinovic, Maja ^a,b   Veljovic, Katarina ^a   Ostojic, Mihailo ^b   Topisirovic, Ljubisa ^a  

^a INSTITUTE OF MOLECULAR GENETICS AND GENETIC ENGINEERING   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

16S rRNA; Antimicrobial activity; API 50 CH test; Homemade cheese; Non starter lactic acid bacteria (NSLAB); rep PCR

Indexed keywords

LACTIC ACID;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CHEESE; CHEMICAL COMPOSITION; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; MICROFLORA; MILK; NONHUMAN; PASTEURIZATION; POLYMERASE CHAIN REACTION;

CHEESE; DNA, BACTERIAL; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOCOCCUS; POLYMERASE CHAIN REACTION; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 33846708458     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.038     Document Type: Article

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