| Autor: |
Snežana BULAJIĆ, Zora MIJAČEVIĆ |
| Jazyk: |
English<br />Slovenian |
| Rok vydání: |
2004 |
| Předmět: |
|
| Zdroj: |
Acta Agriculturae Slovenica, Vol 84, Iss 1 (2004) |
| Druh dokumentu: |
article |
| ISSN: |
1854-1941 |
| Popis: |
The material of investigation was consisted of samples of fresh and ripened cheeses made from raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24 hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic resistance/sensitivity profiles was performed by applying disk-diffusion procedure on Muller-Hinton agar. The number of enterococci determined in cheese samples depended on applied technological process. In the samples of fresh, by rennet coagulated cheese made from raw and cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106 cfu g–1, and from 4.0×107 to 4.4×107 cfu g–1, respectively. In the case of ripened cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci was ranged from |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
