Traditional moldovan cheese microflora

dc.contributor.author	CARTASEV, Anatoli
dc.date.accessioned	2022-11-14T13:10:45Z
dc.date.available	2022-11-14T13:10:45Z
dc.date.issued	2022
dc.identifier.citation	CARTASEV, Anatoli. Traditional moldovan cheese microflora. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 67. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21673
dc.description.abstract	The aim of current study was to update the knowledge about diversity and concentration of lactic acid bacteria in Moldovan cheese at different levels of maturity. For the quantification of lactobacilli, lactococci, yeasts, molds and accompanying contaminating microflora (E. coli, coagulase-positive staphylococci) was used culture analysis. Selected isolates of estimated lactobacilli and lactococci were identified using polymerase chain reaction (PCR) and DNA sequencing. To characterize prokaryotic and eukaryotic diversity of microbial communities, we used culture analysis.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	lactic acid bacteria	en_US
dc.subject	microbiota	en_US
dc.subject	brinza	en_US
dc.subject	cheese	en_US
dc.title	Traditional moldovan cheese microflora	en_US
dc.type	Article	en_US