Publication result 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.
English 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
Peer-reviewed article not indexed in WoS or Scopus
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.
English 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
Key words in English
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
2014
Released
02.09.2013
Publisher
Elsevier
ISBN
0168-1605
Periodical
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume
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"
}