Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
Talha Demirci, Nihat Akın, Didem Sözeri Atik, Edibe Rabia Özkan, Enes Dertli̇, İsmail Akyol
Topics & Concepts
Lactic acidRipeningBacteriaPopulationBiologyEnterococcusLactobacillusFood scienceStreptococcusMicrobiologyMedicineEnvironmental healthGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityIdentification and Quantification in Food