TY  - JOUR
AU  - Joković, Nataša
AU  - Vukašinović-Sekulić, Maja
AU  - Veljović, Katarina
AU  - Tolinacki, Maja
AU  - Topisirović, Ljubiša
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1824
AB  - Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.
PB  - University of Belgrade, University of Novi Sad
T2  - Archives of Biological Sciences
T1  - Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening
EP  - 10
IS  - 1
SP  - 1
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1824
ER  - 

@article{
author = "Joković, Nataša and Vukašinović-Sekulić, Maja and Veljović, Katarina and Tolinacki, Maja and Topisirović, Ljubiša",
year = "2011",
abstract = "Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.",
publisher = "University of Belgrade, University of Novi Sad",
journal = "Archives of Biological Sciences",
title = "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening",
pages = "10-1",
number = "1",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1824"
}

Joković, N., Vukašinović-Sekulić, M., Veljović, K., Tolinacki, M.,& Topisirović, L.. (2011). Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences
University of Belgrade, University of Novi Sad., 63(1), 1-10.
https://hdl.handle.net/21.15107/rcub_technorep_1824

Joković N, Vukašinović-Sekulić M, Veljović K, Tolinacki M, Topisirović L. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences. 2011;63(1):1-10.
https://hdl.handle.net/21.15107/rcub_technorep_1824 .

Joković, Nataša, Vukašinović-Sekulić, Maja, Veljović, Katarina, Tolinacki, Maja, Topisirović, Ljubiša, "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening" in Archives of Biological Sciences, 63, no. 1 (2011):1-10,
https://hdl.handle.net/21.15107/rcub_technorep_1824 .