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  5. Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ
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Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10054
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dc.contributor.authorVoidarou, C.en
dc.contributor.authorTzora, A.en
dc.contributor.authorMalamou, O.en
dc.contributor.authorAkrida-Demertzi, K.en
dc.contributor.authorDemertzis, P. G.en
dc.contributor.authorVassos, D.en
dc.contributor.authorRozos, G.en
dc.contributor.authorAlexopoulos, A.en
dc.contributor.authorPlessas, S.en
dc.contributor.authorStavropoulou, E.en
dc.contributor.authorSkoufou, M.en
dc.contributor.authorBezirtzoglou, E.en
dc.contributor.authorRiganakos, G.en
dc.date.accessioned2015-11-24T16:53:41Z-
dc.date.available2015-11-24T16:53:41Z-
dc.identifier.issn1075-9964-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10054-
dc.rightsDefault Licence-
dc.subjectcheeseen
dc.subjectrenneten
dc.subjectlaben
dc.subjectbacteriaen
dc.subjectlamb rennet pasteen
dc.subjectlactic-acid bacteriaen
dc.subjectcheeseen
dc.subjectproteolysisen
dc.titleChemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece)en
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.anaerobe.2011.07.004-
heal.identifier.secondary<Go to ISI>://000299982800025-
heal.identifier.secondaryhttp://ac.els-cdn.com/S1075996411001363/1-s2.0-S1075996411001363-main.pdf?_tid=3dc0cdf8-37c9-11e3-a75a-00000aab0f27&acdnat=1382082501_a6999032e121694ed1154c39a8d34862-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2011-
heal.abstractThe artisan production of a variety of dairy products is a historical tradition since antiquity, which is still practiced nowadays, in the area of Epirus, (northwestern Greece). The common denominator of these products, regardless of the final form of the end product, is the fermentation of raw milk by the use of dried artisan inoculants made of the dehydrated rumen of small ruminants, mainly lambs. The aim of this research project is to study the microbiological parameters as well as certain technological parameters (chymosin activity and lipolytic activity) of these inoculants. The results revealed a wide biodiversity of microorganisms such as Lactobacilli, Lactococci, Leuconostoc, Pediococci, Streptococci, Bifidobacteria, Enterococci, Clostridia and coliforms. Chymosin activity and lipolytic activity were found to be higher in artisan inoculants than in the commercial ones. (C) 2011 Elsevier Ltd. All rights reserved.en
heal.publisherElsevier Massonen
heal.journalNameAnaerobeen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
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