PRINCIPLES OF LABELLING OF AUTOCHTONOUS CHEESES WITH GEOGRAPHICAL ORIGIN by Mihailo Ostojić, Ljubiša Topisirović

Get full text

Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products by Jovanka Lukic, Amarela Terzic-Vidojevic, Jelena Lozo, Milan Kojic, Ljubisa Topisirovic, Ivana Strahinic

Get full text

Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain by Nemanja Mirkovic, Zorica Radulovic, Gordana Uzelac, Jelena Lozo, Dragojlo Obradovic, Ljubisa Topisirovic, Milan Kojic

Get full text

Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures by Maja Tolinacki, Milica Nikolic, Katarina Veljovic, Snezana Jovanovic, Ognjen Macej, Ljubisa Topisirovic, Amarela Terzic-Vidojevic

Get full text

Antimicrobial Activity of Bacillus sp. Natural Isolates and Their Potential Use in the Biocontrol of Phytopathogenic Bacteria by Tanja Berić, Milan Kojić, Slaviša Stanković, Ljubiša Topisirović, Giuliano Degrassi, Michael Myers, Vittorio Venturi, Djordje Fira

Get full text

Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese by Ksenija Uroić, Milica Nikolić, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, Brankica Filipić, Marija Miljković, Nataša Golić, Ljubiša Topisirović, Neža Čadež, Peter Raspor, Jagoda Šušković, Blaženka Kos

Get full text