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...

書目詳細資料
發表在:	Revista Científica
Main Authors:	Selin Kalkan, Gökhan Özdemir, Kadriye Özcan, Emel Unal Turhan
格式:	Article
語言:	英语
出版:	Universidad del Zulia 2025-03-01
主題:	Cheese identification lactic acid bacteria PCR
在線閱讀:	https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43645

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