Search Results for Lactobacillus. - Narrowed by: Fermentation.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactobacillus.$0026qf$003dSUBJECT$002509Konu$002509Fermentation.$002509Fermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-05-14T21:18:41ZLactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412024-05-14T21:18:41Z2024-05-14T21:18:41Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation paramettersent://SD_ILS/0/SD_ILS:641102024-05-14T21:18:41Z2024-05-14T21:18:41Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>Phylogenetic analysis of bacterial communities in kefir by metagenomicsent://SD_ILS/0/SD_ILS:853872024-05-14T21:18:41Z2024-05-14T21:18:41Zby Ünsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242024-05-14T21:18:41Z2024-05-14T21:18:41Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurtsent://SD_ILS/0/SD_ILS:729842024-05-14T21:18:41Z2024-05-14T21:18:41Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472024-05-14T21:18:41Z2024-05-14T21:18:41Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>