TY  - CONF
AU  - Vasilev, Dragan
AU  - Aleksić, Biljana
AU  - Tarbuk, Aleksandra
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Čobanović, Nikola
AU  - Vasiljević, Nađa
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1262
AB  - The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen
VL  - 5
SP  - 300
EP  - 303
DO  - 10.1016/j.profoo.2015.09.071
ER  - 

@conference{
author = "Vasilev, Dragan and Aleksić, Biljana and Tarbuk, Aleksandra and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Čobanović, Nikola and Vasiljević, Nađa",
year = "2015",
abstract = "The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc (20.0 and 22.9%, respectively). Lemeski kulen was characterized by a high percent of Lactococcus (20.0%). The most abundant Lactobacillus species in Sremski and Lemeski kulen was Lb. brevis (61.5 and 57.9%, respectively). Sremski kulen contained Lb. pentosus (11.5%) and Lb. salivarius (7.7%), in contrast to Lemeski kulen which contained Lb. curvatus ssp. curvatus (15.8%). Lb. paracasei, Lb. plantarum and Lb. fermentum were present in similar percentages in both products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen",
volume = "5",
pages = "300-303",
doi = "10.1016/j.profoo.2015.09.071"
}

Vasilev, D., Aleksić, B., Tarbuk, A., Dimitrijević, M., Karabasil, N., Čobanović, N.,& Vasiljević, N.. (2015). Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 300-303.
https://doi.org/10.1016/j.profoo.2015.09.071

Vasilev D, Aleksić B, Tarbuk A, Dimitrijević M, Karabasil N, Čobanović N, Vasiljević N. Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:300-303.
doi:10.1016/j.profoo.2015.09.071 .

Vasilev, Dragan, Aleksić, Biljana, Tarbuk, Aleksandra, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Čobanović, Nikola, Vasiljević, Nađa, "Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):300-303,
https://doi.org/10.1016/j.profoo.2015.09.071 . .