30
MAR
2021
Isolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening
cheese, LACTOBACILLUS CURVATUS, LACTOBACILLUS PARACASEI SUBSP. PARACASEI, LACTOBACILLUS PLANTARUM, ripening
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S. Stojanovski1*, G. Cilev2, B. Trajanoska3 1Department of Microbiology, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia 2Department of Food Quality and Safety, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bito
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DEC
2020
Diversity of Lactobacillus microflora in homemade raw sausages during the ripening
S. Stojanovski1*, G. Cilev2, B. Trajanoska3, K. Stamatova-Yovcheva4, D. Yovchev4 1Department of Microbiology, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia 2Department of Food Quality and Safety, Faculty of Veterinary Medicine, Univers
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