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Traditional moldovan cheese microflora

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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


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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