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dc.creatorVukašinović-Sekulić, Maja
dc.creatorKuljača, Selena
dc.creatorTopisirović, Ljubiša
dc.creatorOstojić, Mihailo
dc.date.accessioned2021-03-10T10:09:51Z
dc.date.available2021-03-10T10:09:51Z
dc.date.issued2003
dc.identifier.issn1451-1541
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/577
dc.description.abstractAnalysis 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 cheese's sample that showed the best sensory characteristics were used to test the fluctuation of microflora during cheese ripening. The fluctuation of microflora was followed after one, five, ten, twenty and thirty days of ripening. Results showed that the number of Lactoccocus cells decreased during ripening period. It is not possible to detect Lactoccocus cells after twenty days of cheese ripening. After thirty days of cheese ripening mesophilic lactobacilli, especially Lactobacillus paracasei and Lactobacillus plantarum, were dominant microflora Interestingly Enterococcus feacalis took a considerably numerous population of microflora during the whole period of cheese ripening.en
dc.description.abstractDa bi se dobila što bolja slika o bakterijama mlečne kiseline zastupljenim u zlatarskom siru analizirano je 15 uzoraka sira proizvedenih u različitim domaćinstvima na području Zlatara. Sasatav mikroflore jednog od uzoraka je praćen nakon jednog, pet, deset, dvadeset i trideset dana zrenja sira. Analizom mikroflore je zapaženo da broj vrsta roda Lactoccocus opada i da skoro potpuno nestaje posle 20 dana zrenja. Nakon 30 dana zrenja u uzorcima dominiraju mezofilne vrste roda laktobacila i to Lactobacillus paracasei i Lactobacillus plantarum. Tokom posmatranog perioda zrenja znatnu populaciju u uzorcima sira čini i vrsta Enterococcus feacalis.sr
dc.publisherUniverzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
dc.rightsopenAccess
dc.sourceMlekarstvo
dc.subjecthome-made white-soft cheeseen
dc.subjectmountain Zlataren
dc.subjectautochthonous cheeseen
dc.subjectlactic acid bacteriaen
dc.subjectnatural isolatesen
dc.subjectzlatarski sirsr
dc.subjectbakterije mlečne kiselinesr
dc.subjectprirodni izolatisr
dc.titleAnaliza prisustva bakterija mlečne kiseline zlatarskom sirusr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage427
dc.citation.issue14
dc.citation.other2(14): 421-427
dc.citation.spage421
dc.citation.volume2
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_technorep_577
dc.type.versionpublishedVersion


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