Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures-Reference-Cited by-同舟云学术

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

Published:2021-08 Issue: Volume:148 Page:111774
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Celik Omer F.^ORCID,Con Ahmet H.,Saygin Hayrettin^ORCID,Şahin Nevzat^ORCID,Temiz Hasan

Funder

Ondokuz Mayis Üniversitesi

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts;Akpinar;African Journal of Microbiology Research,2011

2. Farklı doğal yoğurt bakteri izolatlarının yoğurt yapımında kullanım potansiyellerinin açığa çıkarılması ve aroma formasyon kapasitelerinin kromatografik olarak belirlenmesi. Master thesis;Akyar,2014

3. The effect of proteolytic activity of starter cultures on technologically important properties of yogurt;Amani;Food Sciences and Nutrition,2017

4. Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages;Ammor;Food Microbiology,2005

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions;Foods;2024-01-18

2. Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage;Food Chemistry;2023-09

3. A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method;Food Bioscience;2023-06

4. Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt;Frontiers in Microbiology;2023-01-11

5. Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk;Food Science & Nutrition;2022-11-12