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, vol.91, no.5, pp.861-870, 2001 (Peer-Reviewed Journal) identifier identifier identifier

  • 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, Scopus
  • Page Numbers: pp.861-870

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.