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Pregled bibliografske jedinice broj: 477846

Bacterial communities associated with the production of artisinal Istrian cheese

Mrkonjić Fuka, Mirna; Engel, Marion; Skelin, Andrea; Redžepović, Sulejman; Schloter, Michael
Bacterial communities associated with the production of artisinal Istrian cheese // International journal of food microbiology, 142 (2010), 1/2; 19-24 doi:10.1016/j.ijfoodmicro.2010.05.008 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 477846 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Bacterial communities associated with the production of artisinal Istrian cheese

Autori
Mrkonjić Fuka, Mirna ; Engel, Marion ; Skelin, Andrea ; Redžepović, Sulejman ; Schloter, Michael

Izvornik
International journal of food microbiology (0168-1605) 142 (2010), 1/2; 19-24

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Istrian cheese; 16S rRNA gene; bacterial diversity; Lactococcus lactis subsp. lactis

Sažetak
In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our results indicate main changes in bacterial diversity pattern during the ripening process. Differences in bacterial diversity pattern at the same ripening stage among different farms investigated were comparable low. Sequence analysis of the most prominent bands of the fingerprints revealed dominance of Lactococcus lactis subs. lactis in all samples and a strong presence of Enterococcus spp. which was also confirmed by plate count analysis.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA

Projekti:
178-1782128-2123 - Mikrobiološka kontrola kvalitete autohonih mekih i tvrdih ovčijih sireva (Redžepović, Sulejman, MZOS ) ( CroRIS)

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Mirna Mrkonjić Fuka (autor)

Avatar Url Andrea Skelin (autor)

Avatar Url Sulejman Redžepović (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com www.sciencedirect.com

Citiraj ovu publikaciju:

Mrkonjić Fuka, Mirna; Engel, Marion; Skelin, Andrea; Redžepović, Sulejman; Schloter, Michael
Bacterial communities associated with the production of artisinal Istrian cheese // International journal of food microbiology, 142 (2010), 1/2; 19-24 doi:10.1016/j.ijfoodmicro.2010.05.008 (međunarodna recenzija, članak, znanstveni)
Mrkonjić Fuka, M., Engel, M., Skelin, A., Redžepović, S. & Schloter, M. (2010) Bacterial communities associated with the production of artisinal Istrian cheese. International journal of food microbiology, 142 (1/2), 19-24 doi:10.1016/j.ijfoodmicro.2010.05.008.
@article{article, author = {Mrkonji\'{c} Fuka, Mirna and Engel, Marion and Skelin, Andrea and Red\v{z}epovi\'{c}, Sulejman and Schloter, Michael}, year = {2010}, pages = {19-24}, DOI = {10.1016/j.ijfoodmicro.2010.05.008}, keywords = {Istrian cheese, 16S rRNA gene, bacterial diversity, Lactococcus lactis subsp. lactis}, journal = {International journal of food microbiology}, doi = {10.1016/j.ijfoodmicro.2010.05.008}, volume = {142}, number = {1/2}, issn = {0168-1605}, title = {Bacterial communities associated with the production of artisinal Istrian cheese}, keyword = {Istrian cheese, 16S rRNA gene, bacterial diversity, Lactococcus lactis subsp. lactis} }
@article{article, author = {Mrkonji\'{c} Fuka, Mirna and Engel, Marion and Skelin, Andrea and Red\v{z}epovi\'{c}, Sulejman and Schloter, Michael}, year = {2010}, pages = {19-24}, DOI = {10.1016/j.ijfoodmicro.2010.05.008}, keywords = {Istrian cheese, 16S rRNA gene, bacterial diversity, Lactococcus lactis subsp. lactis}, journal = {International journal of food microbiology}, doi = {10.1016/j.ijfoodmicro.2010.05.008}, volume = {142}, number = {1/2}, issn = {0168-1605}, title = {Bacterial communities associated with the production of artisinal Istrian cheese}, keyword = {Istrian cheese, 16S rRNA gene, bacterial diversity, Lactococcus lactis subsp. lactis} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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