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The effect of drying in spout fluid bed drier on lactic acid bacteria activity / Uticaj sušenja u fontansko-fluidizovanom sloju na aktivnost bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The aim of this work was to obtain the stable - powdered polycomponent preparation based on fermented soybean extract that is supplemented with beetroot juice and yeast autolysate with preserved biological activity. Such ...
Analiza prisustva bakterija mlečne kiseline zlatarskom siru
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd, 2003)
Analysis of the presence of lactic acid bacteria in home-made white-soft cheese manufactured at mountain Zlatar was performed. Samples of cheese are collected from fifteen different manufacturers. In addition, one of the ...
Molecular determination of lactic acid bacteria / Molekularna determinacija bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The identification and classification of microorganisams are of crucial importance in environmental. Industrial, medical and agricultural microbiology and microbial ecology. For a long time, microbial taxonomy was considered ...
Criteria for probiotic lactic acid bacteria selection / Kriterijumi za selekciju bakterija mlečne kiseline sa probiotičkim delovanjem
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
Criteria for selection of probiotic lactic acid bacteria are presented in this review paper. General characteristics, strain stability as well as functional and physiological aspects are pointed out in details. .
Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2001)
Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures ...
Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese
(Wiley, Hoboken, 2007)
Aims: Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and ...
The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria / Uticaj krioprotektivnog medijuma sa glicerolom na liofilizaciju bakterija mlečne kiseline
(Serbian Chemical Society, 2001)
The aims of lyophilization (freeze-drying) of lactic acid bacteria are to preserve pure cultures or to prepare starters for the dairy industry. In both cases, the choice of the cryoprotectant is very important. In this ...