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

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

JOURNAL OF APPLIED MICROBIOLOGY, vol.91, no.5, pp.861-870, 2001 (SCI-Expanded)

Publication Type: Article / Article
Volume: 91 Issue: 5
Publication Date: 2001
Doi Number: 10.1046/j.1365-2672.2001.01448.x
Journal Name: JOURNAL OF APPLIED MICROBIOLOGY
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.861-870
Ankara Haci Bayram Veli University Affiliated: No

Abstract

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.