Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures

Author:

Rahmati Farzad,

Publisher

American Institute of Mathematical Sciences (AIMS)

Subject

Microbiology (medical),Microbiology

Reference25 articles.

1. Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk;Rodrı́guez E, González B, Gaya P, et al.;Int Dairy J

2. Identification of lactic acid bacteria: culture-dependent and culture-independent methods;Temmerman R, Huys G, Swings J;Trends Food Sci Tech

3. High-level acetaldehyde production by an indigenous Lactobacillus strain obtained from traditional dairy products of Iran

4. Microbiological study of white-brined cheese made from raw goat milk;Litopoulou-Tzanetaki E, Tzanetakis N;Food Microbiol

5. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese;Abdi R, Sheikh-Zeinoddin M, Soleimanian-Zad S;Pak J Biol Sci

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