Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
2017
Аутори
Bulajić, SnežanaLedina, Tijana
Đorđević, Jasna
Bošković, Marija
Matović, Violeta
Marković, Radmila
Baltić, Milan Ž.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers. Some autochthonous LAB, worldwide and in Serbia, have been characterized as effective producers of antimicrobial compounds such as low-molecular-weight metabolites, hydrogen peroxide, bacteriocins, and bacteriocin-like molecules, and so have demonstrated great potential as food preservatives . The raw milk cheese microbiota, as a good source of novel bacteriocinogenic LAB with high diversity of microbial activity, is key in controlling the microbial load in cheese and achieving diverse sensory characteristics.
Кључне речи:
biopreservation / lactic acid bacteria / raw milk cheeseИзвор:
Meat Technology, 2017, 58, 1, 52-61Издавач:
- Institute of meat hygiene and technology, Belgrade
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Bulajić, Snežana AU - Ledina, Tijana AU - Đorđević, Jasna AU - Bošković, Marija AU - Matović, Violeta AU - Marković, Radmila AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1436 AB - Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers. Some autochthonous LAB, worldwide and in Serbia, have been characterized as effective producers of antimicrobial compounds such as low-molecular-weight metabolites, hydrogen peroxide, bacteriocins, and bacteriocin-like molecules, and so have demonstrated great potential as food preservatives . The raw milk cheese microbiota, as a good source of novel bacteriocinogenic LAB with high diversity of microbial activity, is key in controlling the microbial load in cheese and achieving diverse sensory characteristics. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production VL - 58 IS - 1 SP - 52 EP - 61 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1436 ER -
@article{ author = "Bulajić, Snežana and Ledina, Tijana and Đorđević, Jasna and Bošković, Marija and Matović, Violeta and Marković, Radmila and Baltić, Milan Ž.", year = "2017", abstract = "Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers. Some autochthonous LAB, worldwide and in Serbia, have been characterized as effective producers of antimicrobial compounds such as low-molecular-weight metabolites, hydrogen peroxide, bacteriocins, and bacteriocin-like molecules, and so have demonstrated great potential as food preservatives . The raw milk cheese microbiota, as a good source of novel bacteriocinogenic LAB with high diversity of microbial activity, is key in controlling the microbial load in cheese and achieving diverse sensory characteristics.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production", volume = "58", number = "1", pages = "52-61", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1436" }
Bulajić, S., Ledina, T., Đorđević, J., Bošković, M., Matović, V., Marković, R.,& Baltić, M. Ž.. (2017). Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production. in Meat Technology Institute of meat hygiene and technology, Belgrade., 58(1), 52-61. https://hdl.handle.net/21.15107/rcub_veterinar_1436
Bulajić S, Ledina T, Đorđević J, Bošković M, Matović V, Marković R, Baltić MŽ. Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production. in Meat Technology. 2017;58(1):52-61. https://hdl.handle.net/21.15107/rcub_veterinar_1436 .
Bulajić, Snežana, Ledina, Tijana, Đorđević, Jasna, Bošković, Marija, Matović, Violeta, Marković, Radmila, Baltić, Milan Ž., "Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production" in Meat Technology, 58, no. 1 (2017):52-61, https://hdl.handle.net/21.15107/rcub_veterinar_1436 .