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Characteristics of traditional somborski cheese: Lactic acid bacteria
Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
dc.creator | Bulajić, Snežana | |
dc.creator | Mijačević, Zora | |
dc.date.accessioned | 2020-06-03T12:58:37Z | |
dc.date.available | 2020-06-03T12:58:37Z | |
dc.date.issued | 2006 | |
dc.identifier.issn | 0353-6564 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/388 | |
dc.description.abstract | 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 its unique sensory properties. A study of the resident microbial population of Somborcheese has been undertaken. The main groups of native lactic acid bacteria (lactococci, lactobacilli, enterococci) were determined following conventional microbiological procedures. The Lactoccoccus spp. reached level of 106- 108 cfu/g, and the microbial counts for presumptive lactobacilli and enterococci attained 104-107cfu/g and 103-107cfu/g, respectively. Isolated strains of lactococci, lactobacilli and enterococci were further characterized regarding their technological properties such as acidification proteolytic ability and production of diacetyl in order to evaluate their possible application as a co-culture in cheese-making practice. | en |
dc.description.abstract | Somborski sir je meki sir koji se tradicionalno proizvodi iz ovčijeg mleka u severnom delu Srbije. Poznavanje diverziteta mikrobne populacije ovog tradicionalnog proizvoda jeste od posebnog značaja za održavanje jedinstvenih senzornih karakteristika sira. Ispitivana je autohtona mikroflora bakterija mlečne kiseline somborskog sira. Glavne grupe autohtone mikroflore bakterija mlečne kiseline (laktokoke, laktobacili, enterokoke) određene su primenom uobičajenih metoda mikrobiološke analize. Broj Lactococcus spp.u somborskom siru je 106- 108 cfu/g, Lactobacillus spp. 104-107cfu/g sira a Enterococcus spp. 103-107cfu/g. Izolovani sojevi laktokoka, laktobacila i enterokoka su dalje okarakterisani u odnosu na tehnološke karakteristike kao što su acidifikacija, proteolitička aktivnost i sposobnost stvaranja diacetila a u cilju njihove moguće primene kao pomoćnih kultura u procesu proizvodnje sira. | sr |
dc.publisher | Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd | |
dc.relation | Projekat Ministarstva nauke Republike Srbije, br. BTN-351002B | |
dc.rights | openAccess | |
dc.source | Prehrambena industrija - mleko i mlečni proizvodi | |
dc.subject | Sombor cheese | en |
dc.subject | traditional cheesemaking | en |
dc.subject | lactic acid bacteria | en |
dc.subject | technological properties | en |
dc.subject | somborski sir | sr |
dc.subject | tradicionalna proizvodnja | sr |
dc.subject | bakterije mlečne kiseline | sr |
dc.subject | tehnološka svojstva | sr |
dc.title | Characteristics of traditional somborski cheese: Lactic acid bacteria | en |
dc.title | Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline | sr |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Булајић, Снежана; Мијачевић, Зора; Карактеристике традиционалног сомборског сира - бактерије млечне киселине; Карактеристике традиционалног сомборског сира - бактерије млечне киселине; | |
dc.citation.volume | 17 | |
dc.citation.issue | 3-4 | |
dc.citation.spage | 48 | |
dc.citation.epage | 51 | |
dc.citation.other | 17(3-4): 48-51 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/1561/387.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_388 | |
dc.type.version | publishedVersion |