ArticleFoods (Basel, Switzerland)2024
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses.Foods (Basel, Switzerland) · 2026Article
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Genomic Plasticity and Functional Reweighting Facilitate Microbial Adaptation During the Ripening of Artisanal Goat Cheese.International journal of molecular sciences · 2026Article
- Impact of novel probiotic strains isolated from Algerian fermented butter and green tea waste on broilers' production quality.Scientific reports · 2025Article
- Biotechnological potential and genomic analysis of the Leuconostoc mesenteroides F17 and F18 strains isolated from camel milk.BMC microbiology · 2025Article
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Synergistic antimicrobial and probiotic activity of lactic acid bacteria isolated from Tarkhineh against Candida albicans.Scientific reports · 2025Article
- Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers.Food chemistry: X · 2025Article
- Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that
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Registered trials
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