Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Zgomba Maksimović"'
Autor:
Ivica Kos, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, Mirna Mrkonjić Fuka
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 378-387 (2019)
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how princi
Externí odkaz:
https://doaj.org/article/42a96e05072d4cafb39bde2e0c6da87a
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 63-73 (2021)
Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp. cremoris (LL8307) and Enterococcus durans (ED0207) originally isolate
Externí odkaz:
https://doaj.org/article/c89dff2bd04544f7a8be2e529ab6d588
Autor:
Mirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, Natasa Hulak, Michael Schloter
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 368-380 (2017)
In this study, prevalence, biotechnological and safety profiles of 588 Enterococcus isolates isolated from raw milk and Istrian cheese during different stages of ripening were analyzed. Despite the low and variable presence of enterococci in milk ((3
Externí odkaz:
https://doaj.org/article/b219951df25047888833267da2228c65
Publikováno v:
Mljekarstvo, Vol 66, Iss 4, Pp 282-292 (2016)
Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter c
Externí odkaz:
https://doaj.org/article/2523f739fc4c45a8bb5f99b968e98448