Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses
A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Belgrade, University of Novi Sad
2009-01-01
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| Col·lecció: | Archives of Biological Sciences |
| Matèries: | |
| Accés en línia: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2009/0354-46640903395T.pdf |
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