| dc.creator |
Karahan, A. G. |
|
| dc.creator |
Cakmakci, M. L. |
|
| dc.date |
2012-12-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:36:27Z |
|
| dc.date.available |
2020-10-06T09:36:27Z |
|
| dc.identifier |
2d5d4e49-53e7-46ee-b638-baebc0ac4b49 |
|
| dc.identifier |
10.3920/978-90-8686-7660-24 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/2d5d4e49-53e7-46ee-b638-baebc0ac4b49/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/56393 |
|
| dc.description |
The identification of lactic acid bacteria at the species and strain level and determination of community composition in a food ecosystem are important for food safety and quality assurance. Genotypic characterization of the isolates during cheese-making and ripening allows studying the microflora dynamics at the species and strain level with monitoring lactic acid bacteria. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Genotypic identification of lactic acid bacteria in cheese manufacture |
|
| dc.type |
info:eu-repo/semantics/article |
|