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Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline

dc.creatorBulajić, Snežana
dc.creatorMijačević, Zora
dc.date.accessioned2020-06-03T12:58:37Z
dc.date.available2020-06-03T12:58:37Z
dc.date.issued2006
dc.identifier.issn0353-6564
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/388
dc.description.abstractSombor 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.abstractSomborski 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.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
dc.relationProjekat Ministarstva nauke Republike Srbije, br. BTN-351002B
dc.rightsopenAccess
dc.sourcePrehrambena industrija - mleko i mlečni proizvodi
dc.subjectSombor cheeseen
dc.subjecttraditional cheesemakingen
dc.subjectlactic acid bacteriaen
dc.subjecttechnological propertiesen
dc.subjectsomborski sirsr
dc.subjecttradicionalna proizvodnjasr
dc.subjectbakterije mlečne kiselinesr
dc.subjecttehnološka svojstvasr
dc.titleCharacteristics of traditional somborski cheese: Lactic acid bacteriaen
dc.titleKarakteristike tradicionalnog somborskog sira - bakterije mlečne kiselinesr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractБулајић, Снежана; Мијачевић, Зора; Карактеристике традиционалног сомборског сира - бактерије млечне киселине; Карактеристике традиционалног сомборског сира - бактерије млечне киселине;
dc.citation.volume17
dc.citation.issue3-4
dc.citation.spage48
dc.citation.epage51
dc.citation.other17(3-4): 48-51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1561/387.pdf
dc.identifier.rcubconv_1040
dc.type.versionpublishedVersion


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