Characterization and application of autochthonous starter cultures for fresh cheese production

Food Technology and Biotechnology

Volumn 50, Issue 2, 2012, Pages 141-151

  Pavunc, Andreja Leboš ^a   Beganović, Jasna ^a   Kos, Blàzenka ^a   Uroić, Ksenija ^a   Blàžić, Marijana ^b   Šušković, Jagoda ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Karlovac University of Applied Sciences   (Croatia)

Author keywords

Autochthonous starter strains; Enterococcus faecium; Fresh cheese; Lactobacillus fermentum; PCR DGGE

Indexed keywords

AUTOCHTHONOUS STARTER CULTURES; CONTROLLED CONDITIONS; ENTEROCOCCUS FAECIUM; GRADIENT GEL ELECTROPHORESIS; LACTOBACILLUS FERMENTUM; PCR-DGGE; PRODUCT CHARACTERISTICS; PROTEOLYTIC ACTIVITIES;

BACILLI; ELECTROPHORESIS; LACTIC ACID;

POLYMERASE CHAIN REACTION;

EID: 84867408772     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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