Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia

AIM: The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia. MATERIALS AND METHODS: Twelve yeast strains isolated from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia...

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Detalles Bibliográficos
Autores principales: Živković, Milica, Čadež, Neža, Uroić, Ksenija, Miljković, Marija, Tolinački, Maja, Doušova, Petra, Kos, Blaženka, Šušković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, Golić, Nataša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGEYA 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566759/
https://www.ncbi.nlm.nih.gov/pubmed/26401378
http://dx.doi.org/10.5455/jice.20141128051842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566759/
https://www.ncbi.nlm.nih.gov/pubmed/26401378
http://dx.doi.org/10.5455/jice.20141128051842

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