Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

  • Ksenija Uroi, Milica Nikoli, +5 authors Jagoda ukovi
  • Published 2014

Abstract

Ksenija Uroi}1, Milica Nikoli}2, Bla`enka Kos1*, Andreja Lebo{ Pavunc1, Jasna Beganovi}1, Jovanka Luki}2, Branko Jov~i}2,3, Brankica Filipi}2,4, Marija Miljkovi}2, Nata{a Goli}2, Ljubi{a Topisirovi}2, Ne`a ^ade`5, Peter Raspor5,6 and Jagoda [u{kovi}1 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia… (More)

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Cite this paper

@inproceedings{Uroi2014ProbioticPO, title={Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese}, author={Ksenija Uroi and Milica Nikoli and Blaenka Kos and Andreja Lebo and Jovanka Luki and Branko Jovi and Brankica Filipi and Jagoda ukovi}, year={2014} }