Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis-Reference-Cited by-同舟云学术

Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis

Published:2022-01 Issue: Volume:153 Page:112465
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ucak Samet^ORCID,Yurt Mediha Nur Zafer^ORCID,Tasbasi Behiye Busra,Acar Elif Esma,Altunbas Osman,Soyucok Ali^ORCID,Aydin Ali,Ozalp Veli Cengiz^ORCID,Sudagidan Mert

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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3. Determination of boza's organic acid composition as it is affected by raw material and fermentation;Akpinar-Bayizit;International Journal of Food Properties,2010

4. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics;Altay;International Journal of Food Microbiology,2013

5. Enterococcus faecalis from food, clinical specimens, and oral sites: Prevalence of virulence factors in association with biofilm formation;Anderson;Frontiers in Microbiology,2016

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