Publication detail

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.

GOLIĆ, N. ČADEŽ, N. TERZIĆ-VIDOJEVIĆ, A. ŠURANSKÁ, H. BEGANOVIĆ J. LOZO, J. KOS, B. ŠUŠKOVIĆ, J. RASPOR, P. TOPISIROVIĆ, L.

Original Title

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.

Type

journal article - other

Language

English

Original Abstract

The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia.The predominant LAB species in white pickled (BG) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were Lactococcus lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BG cheeses, while Yarrowia lipolytica was predominant in ZG cheeses.

Keywords

Artisanal cheese, Microbiota, Lactic acid bacteria, Yeast

Authors

GOLIĆ, N.; ČADEŽ, N.; TERZIĆ-VIDOJEVIĆ, A.; ŠURANSKÁ, H.; BEGANOVIĆ J.; LOZO, J.; KOS, B.; ŠUŠKOVIĆ, J.; RASPOR, P.; TOPISIROVIĆ, L.

RIV year

2013

Released

2. 9. 2013

Publisher

Elsevier

ISBN

0168-1605

Periodical

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Year of study

166

Number

2

State

Kingdom of the Netherlands

Pages from

294

Pages to

300

Pages count

8

BibTex

@article{BUT101035,
  author="GOLIĆ, N. and ČADEŽ, N. and TERZIĆ-VIDOJEVIĆ, A. and ŠURANSKÁ, H. and BEGANOVIĆ J. and LOZO, J. and KOS, B. and ŠUŠKOVIĆ, J. and RASPOR, P. and TOPISIROVIĆ, L.",
  title="Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.",
  journal="INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY",
  year="2013",
  volume="166",
  number="2",
  pages="294--300",
  issn="0168-1605"
}