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The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria / Uticaj krioprotektivnog medijuma sa glicerolom na liofilizaciju bakterija mlečne kiseline
(Srpsko hemijsko društvo, Beograd, 2001)
The aims of lyophilization (freeze-drying) of lactic acid bacteria are to preserve pure cultures or to prepare starters for the dairy industry. In both cases, the choice of the cryoprotectant is very important. In this ...
Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses
(Srpsko biološko društvo, Beograd, i dr., 2014)
The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 ...
Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation
(Društvo genetičara Srbije, Beograd, 2015)
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without ...