Identification of lactic acid bacteria isolated from traditional cheeses of the Black Sea Region
The aim of this study was to isolate and to identify lactic acid bacteria from traditional cheeses of the Black See Region. Artvin Şor, Giresun Tecen, Kargı Tulum, Ordu Kesik and Trabzon Telli cheese were used as cheese samples of the Black Sea Region. The number of lactic acid bacteria in traditio...
| الحاوية / القاعدة: | Revista Científica |
|---|---|
| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Universidad del Zulia
2025-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43645 |