Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Grujović Mirjana Ž."'
Publikováno v:
Kragujevac Journal of Science, Vol 46, Iss 1, Pp 151-162 (2024)
This study investigates the community of coagulase-negative staphylococci (CNS) in samples of Sjenica sheep's ham from different villages across three seasons over a 120-day maturation period. The CNS group was identified into five distinct species:
Externí odkaz:
https://doaj.org/article/f2b75ee6207d4dbea28275d65e073c50
Autor:
Radojević Ivana D., Marković Katarina G., Grujović Mirjana Ž., Vukić Milena D., Vuković Nenad L.
Publikováno v:
Kragujevac Journal of Science, Vol 2023, Iss 45, Pp 257-264 (2023)
The aim of this study was to determine the antifungal activity of extracts and isolated substances from the root of Onosma visianii Clem. (Boraginaceae) by determining the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (M
Externí odkaz:
https://doaj.org/article/981c7cdb1c2a4ca68b6757b7e5fd979c
Publikováno v:
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 165-169 (2020)
Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. The
Externí odkaz:
https://doaj.org/article/70c968bd95584c289b44f28b3a9f4f63
Publikováno v:
Food and Feed Research, Vol 47, Iss 2, Pp 119-129 (2020)
In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric meth
Externí odkaz:
https://doaj.org/article/548a75184bb341f3914394384556785c
Publikováno v:
Kragujevac Journal of Science, Vol 2020, Iss 42, Pp 123-134 (2020)
In this paper, we investigated, for the first time, the enzyme activity of enterobacteria from cheese from Southeastern Serbia (Sokobanja), which was produced in a traditional way. The tested bacteria were selected from the spring, summer, and autumn
Externí odkaz:
https://doaj.org/article/c33929b98a884cfeb8a81a39c7212b2b
Publikováno v:
Kragujevac Journal of Science, Vol 2020, Iss 42, Pp 113-122 (2020)
The purpose of this study was the investigation of the growth ability of lactic acid bacteria (LAB), isolated from traditionally made cheese from Southeastern Serbia, in the presence of different percent of sugars and sugar substitutes (fructose, lac
Externí odkaz:
https://doaj.org/article/ed931e26dcc04a0f8d111a0cc0c2908b
Publikováno v:
Kragujevac Journal of Science, Vol 2019, Iss 41, Pp 97-106 (2019)
This study observed the preliminary investigation of Oleum Hyperici, an original product made from Hypericum perforatum flowers, collected from Goč Mountain (Serbia). Some of the chemical properties (pH, the content of metals and metalloids - As, Cr
Externí odkaz:
https://doaj.org/article/e85fbcff1ae3422097bd4b68ee2d6b0a
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