Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk

ÖZKAYA, FÜGEN; Xanthopoulos, V; Tunail, N; Litopoulou-Tzanetaki, E

doi:10.1046/j.1365-2672.2001.01448.x

Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk

ÖZKAYA F., Xanthopoulos V., Tunail N., Litopoulou-Tzanetaki E.

JOURNAL OF APPLIED MICROBIOLOGY, cilt.91, sa.5, ss.861-870, 2001 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 91 Sayı: 5
Basım Tarihi: 2001
Doi Numarası: 10.1046/j.1365-2672.2001.01448.x
Dergi Adı: JOURNAL OF APPLIED MICROBIOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.861-870
Ankara Hacı Bayram Veli Üniversitesi Adresli: Hayır

Özet

Aims: The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties.