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homofermentative lactic acid bacteria of a traditional cheese, comlek peyniri from cappadocia region.comlek peyniri is a typical artisanal cheese in central anatolia. this type of cheese was made by using the indigenous lactic acid bacteria (lab) flora of cow or ewes' milk. majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative lab. initially 661 microbial isolates were obtained from 17 cheese samples. only 107 were found to be homofermentative lab. these isolates were selected and identified by using both phenotypic and molecular methods. phenotypi ...200515747727
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