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dc.creatorLedina, Tijana
dc.creatorGolob, Majda
dc.creatorĐorđević, Jasna
dc.creatorMagaš, Vladimir
dc.creatorČolović Svetlana
dc.creatorBulajić, Snežana
dc.date.accessioned2020-06-03T14:20:53Z
dc.date.available2020-06-03T14:20:53Z
dc.date.issued2018
dc.identifier.issn1661-5751
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1562
dc.description.abstractThe study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved to be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses.en
dc.publisherSpringer International Publishing Ag, Cham
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Consumer Protection and Food Safety
dc.subjectSerbian artisanal cheesesen
dc.subjectMALDI-TOF mass spectrometryen
dc.subjectBacteria identificationen
dc.subjectLactic acid bacteriaen
dc.titleMALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiotaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЧоловић Светлана; Ђорђевић, Јасна; Ледина, Тијана; Булајић, Снежана; Магаш, Владимир; Голоб, Мајда;
dc.citation.volume13
dc.citation.issue3
dc.citation.spage309
dc.citation.epage314
dc.citation.other13(3): 309-314
dc.citation.rankM23
dc.identifier.wos000441102700007
dc.identifier.doi10.1007/s00003-018-1164-y
dc.identifier.scopus2-s2.0-85046424004
dc.type.versionpublishedVersion


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Приказ основних података о документу