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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Ömer Çelik, Ahmet Hilmi Çon, Hayrettin Saygın, Nevzat Şahi̇n, Hasan Temiz

2021LWT28 citationsDOI

Topics & Concepts

StarterBiologyLactobacillusFood scienceMicrobiologyIsolation (microbiology)FermentationAntimicrobialFlavorEscherichia coliFermentation starterBacteriocinBacteriaLactic acidBiochemistryGeneGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and Applications
Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures | Litcius