Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity
Fatmagül Halıcı Demir, Binnur Kaptan
Topics & Concepts
Lactic acidBacteriaFood scienceRipeningCheese ripeningIdentification (biology)Raw milkBiologyBiotechnologyMicrobiologyChemistryBotanyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityIdentification and Quantification in Food