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'Faculty of Food Technology and Biotechnology - University of Zagreb'
Uporaba lokalnih sojeva bakterije Lactococcus lactis kao starter kultura u proizvodnji tradicionalnih crnogorskih sireva
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masni sir’ and ‘njeguški sir’. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms...
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English
2017
Aleksandra Martinovic
,
Sigrid Mayrhofer
,
Katharina Dürr
,
Konrad J. Domig
,
Mirjana Bojanic Rasovic
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