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dc.creatorBulajić, Snežana
dc.creatorLedina, Tijana
dc.creatorĐorđević, Jasna
dc.creatorBošković, Marija
dc.creatorMatović, Violeta
dc.creatorMarković, Radmila
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:11:57Z
dc.date.available2020-06-03T14:11:57Z
dc.date.issued2017
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1436
dc.description.abstractCheese 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectbiopreservationen
dc.subjectlactic acid bacteriaen
dc.subjectraw milk cheeseen
dc.titleBiopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical productionen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractМатовић, Виолета; Булајић, Снежана; Бошковић, Марија; Марковић, Радмила; Ђорђевић, Јасна; Ледина, Тијана; Балтић, Милан Ж.;
dc.citation.volume58
dc.citation.issue1
dc.citation.spage52
dc.citation.epage61
dc.citation.other58(1): 52-61
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/399/1435.pdf
dc.identifier.rcubconv_1240
dc.type.versionpublishedVersion


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