20.500.12556/RUL-36517 Microbiota of Karakačanski skakutanac, an artisanal fresh sheep cheese studied by culture-independent PCR-ARDRA and PCR-DGGE Karakačanski skakutanac is an artisanal fresh sheep cheese produced on a small scale in a limited of eastern Croatia. It is manufactured from unrefrigirated raw sheep milk immediately after milking, without the addition of starter culture, and coagulated with industrial rennt. To date, no microbial or molecular characterization of the biodiversity of the microbiota has been performed. The objective of this study was to obtain an initial insight into the biodiversity of the microbial community associated with this cheese during the production season and shelf life period. Eleven cheeses wereobtained from a dairy farm at 14-day intervals during the lactation periodof east sheep Friesian sheep in 2007. Bacterial DNA was isolated directly from cheese on the first, second and third of the cheese shelf life, resulting in a total of 33 DNA samples. Extracted DNA was used as a template for PCR-ARDRA and PCR-DGGE analysis. the use of dual culture-independent approaches revealed similar results and indicated predominance of Lactococus lactis. mlečni izdelki ovčji siri Karakačanski skakutanac mikrobiologija Hrvaška true false false Angleški jezik Neznan jezik Delo ni kategorizirano 2015-07-10 12:29:57 2015-07-10 12:29:57 2022-06-23 03:49:39 0000-00-00 00:00:00 2010 0 0 Str. 461-468 no. 4 Vol. 90 2010 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.3 1958-5586 10.1051/dst/2010004 2601608 2312072 http://www.dairy-journal.org/index.php?option=article&access=standard&Itemid=129&url=/articles/dst/pdf/first/dst0966.pdf 1 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=36528 Biotehniška fakulteta 0 0 0