Concepedia

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Amarela Terzić-Vidojević, Katarina Tonković, Andreja Leboš Pavunc, Ivana Strahinić, Milan Kojić, Katarina Veljović, Nataša Golić, Blaženka Kos, Neža Čadež, Ljerka Gregurek,

LWT · 2015 · 35 citations · 24 references

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References

24

Assay System for Bacteriocins

John Tagg, A. R. McGiven · Applied Microbiology · 1971 · 669 citations · Full text

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Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

Luca Cocolin, Marisa Manzano, C. Cantoni et al. · Applied and Environmental Microbiology · 2001 · 324 citations · Full text

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Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Jagoda Šušković, Blaženka Kos, Andreja Leboš Pavunc et al. · University of Zagreb University Computing Centre (SRCE) · 2010 · 274 citations · Full text

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Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues

Mary Ellen Sanders, Jos Huis in’t Veld · Antonie van Leeuwenhoek · 1999 · 237 citations

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Microbial interactions in cheese: implications for cheese quality and safety

Françoise Irlinger, Jérôme Mounier · Current Opinion in Biotechnology · 2009 · 203 citations

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