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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 61 No. 1, 2011.

Pregledni rad

Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products

Tomislav Pogačić ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia
Dafni-Maria Kagkli
Sanja Sikora
Samir Kalit
Jasmina Havranek
Dubravka Samaržija

Puni tekst: engleski, pdf (698 KB) str. 3-14 preuzimanja: 1.294* citiraj
APA 6th Edition
Pogačić, T., Kagkli, D., Sikora, S., Kalit, S., Havranek, J. i Samaržija, D. (2011). Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products. Mljekarstvo, 61 (1), 3-14. Preuzeto s https://hrcak.srce.hr/65198
MLA 8th Edition
Pogačić, Tomislav, et al. "Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products." Mljekarstvo, vol. 61, br. 1, 2011, str. 3-14. https://hrcak.srce.hr/65198. Citirano 21.05.2019.
Chicago 17th Edition
Pogačić, Tomislav, Dafni-Maria Kagkli, Sanja Sikora, Samir Kalit, Jasmina Havranek i Dubravka Samaržija. "Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products." Mljekarstvo 61, br. 1 (2011): 3-14. https://hrcak.srce.hr/65198
Harvard
Pogačić, T., et al. (2011). 'Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products', Mljekarstvo, 61(1), str. 3-14. Preuzeto s: https://hrcak.srce.hr/65198 (Datum pristupa: 21.05.2019.)
Vancouver
Pogačić T, Kagkli D, Sikora S, Kalit S, Havranek J, Samaržija D. Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products. Mljekarstvo [Internet]. 2011 [pristupljeno 21.05.2019.];61(1):3-14. Dostupno na: https://hrcak.srce.hr/65198
IEEE
T. Pogačić, D. Kagkli, S. Sikora, S. Kalit, J. Havranek i D. Samaržija, "Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products", Mljekarstvo, vol.61, br. 1, str. 3-14, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65198. [Citirano: 21.05.2019.]

Sažetak
Indigenous lactic acid bacteria contribute to the taste and flavour of traditional dairy products. Therefore, the traditional dairy products might be an interesting reservoir of indigenous lactococcal strains responsible for development of the specific flavour compounds. Consequently, characterized indigenous isolates might be used as a starter culture. The development of molecular techniques provides a new perspective for characterization of the “new lactococcal” strains. However, there is no unique approach suggested for molecular characterization of the indigenous strains associated with the traditional products. The aim of this review is to provide an insight into varieties of experimental approaches applied for molecular characterization of indigenous lactococci associated with traditional dairy products.

Ključne riječi
indigenous lactococci; traditional dairy products; identification; molecular characterization

Hrčak ID: 65198

URI
https://hrcak.srce.hr/65198

[hrvatski]

Posjeta: 1.916 *