Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13307
Title: Broth depending production of extracellular enzymes by enterobacteria isolated from dairy food (Serbian cheese)
Authors: Mladenovic, Katarina
Grujović, Mirjana
Jakovljević, Violeta
Čomić, Ljiljana
Issue Date: 2020
Abstract: In this paper, we investigated, for the first time, the enzyme activity of enterobacteria from cheese from Southeastern Serbia (Sokobanja), which was produced in a traditional way. The tested bacteria were selected from the spring, summer, and autumn collections and grown in two different broths. The enzyme activity was investigated in the two broths and measured using spectrophotometry method. It was concluded that there were differences in the amount of extracellular enzymes depending on the broths. A statistically significant rise in the amount of enzymes was demonstrated in Tripton soy broth. Bacteria in cheese do not possess the ability to produce extracellular enzymes in large amounts. Therefore, they do not change the organoleptic characteristics of the cheese. There is a possibility that if they are found outside their natural environment (cheese), without interactions with antagonists, they may exhibit stronger enzyme activity.
URI: https://scidar.kg.ac.rs/handle/123456789/13307
Type: article
DOI: 10.5937/KgJSci2042123M
ISSN: 1450-9636
Appears in Collections:Faculty of Science, Kragujevac

Page views(s)

146

Downloads(s)

13

Files in This Item:
File Description SizeFormat 
1450-96362042123M.pdf361.96 kBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons