Publications

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characterization of lactic acid bacteria isolated from bukuljac, a homemade goat's milk cheese.the bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. the presence of lactic acid bacteria (lab) in bukuljac cheese has been analyzed by using a polyphasic approach including microbiological and molecular methods such as rep-pcr with (gtg)5 primer. lactobacillus paracasei subsp. paracasei represents a dominant strain in the microflora of analyzed cheese. out of 55 gram-positive and catalase-negative iso ...200818177967
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