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dc.creatorTerzić-Vidojević, Amarela
dc.creatorVukašinović-Sekulić, Maja
dc.creatorVeljović, Katarina
dc.creatorOstojić, Mihailo
dc.creatorTopisirović, Ljubiša
dc.date.accessioned2021-03-10T10:42:38Z
dc.date.available2021-03-10T10:42:38Z
dc.date.issued2007
dc.identifier.issn0168-1605
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1080
dc.description.abstractThe Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.en
dc.publisherElsevier Science Bv, Amsterdam
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Microbiology
dc.subjecthomemade cheeseen
dc.subjectnon-starter lactic acid bacteria (NSLAB)en
dc.subjectAPI 50 CH testen
dc.subjectrep-PCRen
dc.subject16S rRNAen
dc.subjectantimicrobial activityen
dc.titleCharacterization of microflora in homemade semi-hard white Zlatar cheeseen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage42
dc.citation.issue1
dc.citation.other114(1): 36-42
dc.citation.rankaM21
dc.citation.spage36
dc.citation.volume114
dc.identifier.doi10.1016/j.ijfoodmicro.2006.10.038
dc.identifier.pmid17182146
dc.identifier.rcubconv_2798
dc.identifier.scopus2-s2.0-33846708458
dc.identifier.wos000244628300006
dc.type.versionpublishedVersion


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