Publication detail

Diversity of natural yeast microflora in cheeses produced in Western Balkan countries

ČADEŽ, N. ŠURANSKÁ, H. LOZO, J. TOPISIROVIĆ, L. RASPOR, P.

Original Title

Diversity of natural yeast microflora in cheeses produced in Western Balkan countries

Type

abstract

Language

English

Original Abstract

Selected identification techniques were used for yeasts taxonomic classification including both culture dependent and independent methods. Yeasts were isolated from fresh soft cheeses made from non-pasteurised milk produced in Western Balkan countries. Cheeses seem to be diverse in yeast population. The most frequently occurring yeast species were represented by D. hansenii, Y. lipolytica, and K. lactis. Apart from these species which were found in all the samples, composition of yeast population is more or less region specific.

Keywords

yeasts, cheeses, PCR-RFLP, sequencing, physiological tests

Authors

ČADEŽ, N.; ŠURANSKÁ, H.; LOZO, J.; TOPISIROVIĆ, L.; RASPOR, P.

Released

7. 11. 2011

Publisher

Microbiologia Balkanica 2011

Location

Belgrade

Pages count

1

BibTex

@misc{BUT91802,
  author="ČADEŽ, N. and ŠURANSKÁ, H. and LOZO, J. and TOPISIROVIĆ, L. and RASPOR, P.",
  title="Diversity of natural yeast microflora in cheeses produced in Western Balkan countries",
  booktitle="Book of abstracts (7th Balkan Congress of Microbiology)",
  year="2011",
  edition="7",
  pages="1",
  publisher="Microbiologia Balkanica 2011",
  address="Belgrade",
  note="abstract"
}