Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect
Sevim Feyza Erdoğmuş, Uğur Cengiz Erişmiş, Cevdet Uğuz
Abstract
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect | Sevim Feyza Erdoğmuş, Uğur Cengiz Erişmiş, Cevdet Uğuz | Agricultural Journals
Topics & Concepts
Food scienceAntimicrobialLactic acidIsolation (microbiology)FermentationBacteriaChemistryBiotechnologyBiologyMicrobiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques