Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

LWT

Volumn 63, Issue 1, 2015, Pages 298-306

  Terzić Vidojević, Amarela ^a   Tonković, Katarina ^b   Leboš Pavunc, Andreja ^c   Beganović, Jasna ^c   Strahinić, Ivana ^a   Kojić, Milan ^a   Veljović, Katarina ^a   Golić, Nataša ^a   Kos, Blaženka ^c   Čadež, Neža ^d   Gregurek, Ljerka ^b   Šušković, Jagoda ^c   Raspor, Peter ^d   Topisirović, Ljubiša ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Probiotik   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Autochthonous starter cultures; Fresh soft cheese; Lactic acid bacteria; White pickled cheese

Indexed keywords

BACILLI; CHEESES; DAIRIES; FOOD PROCESSING; LABORATORIES; LACTIC ACID; POLYMERASE CHAIN REACTION; PROBIOTICS;

AUTOCHTHONOUS STARTER CULTURES; CONTROLLED CONDITIONS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; MIXED STARTER CULTURES; SOFT CHEESE; TRADITIONAL MANUFACTURING; WHITE PICKLED CHEESE;

MANUFACTURE;

ENTEROCOCCUS FAECIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS;

EID: 84928697239     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.050     Document Type: Article

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