Pretraživanje
Prikaz rezultata 1-4 od 4
Characteristics of traditional somborski cheese: Lactic acid bacteria / Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of ...
Uticaj autohtonih bakterija mlečne kiseline na Staphylococcus aureus u belom siru
(Belgrade : Institute for Animal Husbandry, 2008)
U cilju utvrđivanja uticaja bakterija mlečne kiseline na Stapjylococcus aureus praćene su populacije Staphylococcus aureus, laktokoka, laktobacila i pH u siru tokom čuvanja pri 4°C. Ispitano je 5 proizvodnih partija belog ...
The phenomenon of antibiotic resistance in lactic acid bacteria / Fenomen rezistencije na antibiotike kod bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
The antibiotic resistance is an ecological problem generated by the world-wide use of antibacterial agents. At present, there is great concern that commensal bacterial populations from food, such as lactic acid bacteria ...
Antibiotic resistance of lactic acid bacteria / Rezistencija bakterija mlečne kiseline na antimikrobne lekove
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
Knowledge on the antibiotic resistance of lactic acid bacteria is still limited, possibly because of the large numbers of genera and species encountered in this group, as well as variances in their resistance spectra. The ...