Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16837
Reference66 articles.
1. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
2. INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA
3. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
4. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria
5. Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties
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