Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Çisem Bulut Albayrak, Mustafa Duran
Topics & Concepts
Lactic acidAromaFood scienceProbioticBacteriaEnterococcus faeciumBiology16S ribosomal RNAAntimicrobialIsolation (microbiology)Enterococcus faecalisLactobacillusMicrobiologyAntibioticsFermentationStaphylococcus aureusGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology