Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity-Reference-Cited by-同舟云学术

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Published:2019-10 Issue:5 Volume:39 Page:804-819
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Uymaz Başar^ORCID,Akçelik Nefise^ORCID,Yüksel Zerrin^ORCID

Funder

Çanakkale Onsekiz Mart Üniversitesi

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e71

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2. Lactic acid bacteria occurring during manufacture and ripening of provolone del Monaco cheese: Detection by different analytical approaches;Aponte;Int Dairy J,2008

3. Exopolysaccharide production by lactose-hydrolyzing bacteria isolated from traditionally fermented milk;Bauer;Int J Food Microbiol,2009

4. Nisin-producing Lactococcus lactis strains isolated from human milk;Beasley;Appl Environ Microbiol,2004

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