Prikaz osnovnih podataka o dokumentu
Natural microflora of traditional cheeses
Prirodna mikroflora tradicionalnih sireva
dc.creator | Bulajić, Snežana | |
dc.creator | Mijačević, Zora | |
dc.date.accessioned | 2020-06-03T13:03:00Z | |
dc.date.available | 2020-06-03T13:03:00Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0353-6564 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/451 | |
dc.description.abstract | Although protection of the world's biodiversity is currently a topic of particular concern, little attention has been given to the preservation of microorganisms, particulary lactic acid bacteria from artisanal and how this is related to the survival of traditional, autochthonous products. The use of autochthonous cultures of lactic acid bacteria in the elaboration of artisanal cheeses would preserve the biodiversity of bacterial genera and species associated with specific products. From this point of view, the great versatility and significant capacity of typical, wild strains of lactic acid bacteria to transform substrates through particular metabolic pathways emphasize the importance of these strains as they are important biological and genetic resources which had the great contribution in development of unique sensory characteristics of these products. | en |
dc.description.abstract | Iako zaštita biodiverziteta živog sveta danas predstavlja temu od posebnog interesa, veoma malo pažnje se poklanja očuvanju mikroorganizama, pre svega bakterija mlečne kiseline poreklom iz zanatski proizvedenih fermentisanih proizvoda od mleka. Primena autohtonih kultura bakterija mlečne kiseline u proizvodnji tradicionalnih sireva sačuvaće biodiverzitet bakterijskih vrsta povezanih sa ovim specifičnim proizvodima. Sa ovog aspekta, raznolikost i značajni kapacitet sojeva nestarterskih bakterija mlečne kiseline u transformaciji supstrata kroz specifične metaboličke puteve naglašava značaj ovih sojeva zbog toga što predstavljaju značajne biološke i genetske izvore sa značajnim učešćem u razvoju jedinstvenih senzornih karakteristika autohtonih sireva. | sr |
dc.publisher | Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd | |
dc.rights | openAccess | |
dc.source | Prehrambena industrija - mleko i mlečni proizvodi | |
dc.subject | biodiversity | en |
dc.subject | autochthonous cheeses | en |
dc.subject | atypical strains of lactic acid bacteria | en |
dc.subject | biodiverzitet | sr |
dc.subject | autohtoni sirevi | sr |
dc.subject | atipični sojevi bakterija mlečne kiseline | sr |
dc.title | Natural microflora of traditional cheeses | en |
dc.title | Prirodna mikroflora tradicionalnih sireva | sr |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Булајић, Снежана; Мијачевић, Зора; Природна микрофлора традиционалних сирева; Природна микрофлора традиционалних сирева; | |
dc.citation.volume | 18 | |
dc.citation.issue | 1-2 | |
dc.citation.spage | 43 | |
dc.citation.epage | 46 | |
dc.citation.other | 18(1-2): 43-46 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/1569/450.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_451 | |
dc.type.version | publishedVersion |