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

International Journal of Food Microbiology

Volumn 166, Issue 2, 2013, Pages 294-300

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

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Artisanal cheese; Lactic acid bacteria; Microbiota; Yeast

Indexed keywords

ARTICLE; BACTERIUM ISOLATION; CANDIDA ZEYLANOIDES; CHEESE; CROATIA; DEBARYOMYCES HANSENII; ENTEROCOCCUS FAECALIS; FUNGUS ISOLATION; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; MICROBIAL DIVERSITY; PHENOTYPE; SERBIA; SPECIES DIVERSITY; TORULASPORA; YARROWIA LIPOLYTICA; YEAST;

CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII; ENTEROCOCCUS FAECALIS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; TORULASPORA DELBRUECKII; YARROWIA LIPOLYTICA;

EID: 84882986607     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.05.032     Document Type: Article

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