Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and charact...

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Bibliographic Details
Main Authors: Andreja Leboš Pavunc, Blaženka Kos, Ksenija Uroić, Marijana Blažić, Jagoda Šušković, Jasna Beganović
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
Series:Food Technology and Biotechnology
Subjects:
autochthonous starter strains
fresh cheese
Lactobacillus fermentum
Enterococcus faecium
PCR-DGGE
Online Access:http://hrcak.srce.hr/file/124071

Internet

http://hrcak.srce.hr/file/124071

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