publication . Article . Other literature type . 2016

Autohtoni sojevi roda Lactobacillus izolirani iz Istarskog sira kao potencijalne starter kulture

Hulak, Nataša; Žgomba Maksimović, Ana; Kaić, Ana; Skelin, Andrea; Mrkonjić Fuka, Mirna;
Open Access English
  • Published: 01 Nov 2016 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Abstract
Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobaci...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Istrian cheese; Lactobacillus spp.; starter cultures; antimicrobial activity, Dairying, SF221-250, Istarski sir; Lactobacillus spp.; starter kulture; antimikrobno djelovanje
Related Organizations
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