Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)
Aybike Kamiloğlu
Topics & Concepts
Lactobacillus plantarumPediococcus acidilacticiFood scienceLactic acidLactobacillus sakeiFermentationBacteriaLactobacillusFermentation in food processingChemistryBiologyMicrobiologyGeneticsProbiotics and Fermented FoodsGABA and Rice ResearchProtein Hydrolysis and Bioactive Peptides