Arama Sonuçları Lactobacillus.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dLactobacillus.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?dt=list2025-07-11T18:35:03ZL(+)lactic acid production from whey by lactobacillus casei NRRL B-441ent://SD_ILS/0/SD_ILS:250622025-07-11T18:35:03Z2025-07-11T18:35:03Zby Büyükkileci, Ali Oğuz.<br/><a href="http://hdl.handle.net/11147/3461">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412025-07-11T18:35:03Z2025-07-11T18:35:03Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2ent://SD_ILS/0/SD_ILS:3676012025-07-11T18:35:03Z2025-07-11T18:35:03Zby Bulut Albayrak, Çisem.<br/><a href="http://hdl.handle.net/11147/2940">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientent://SD_ILS/0/SD_ILS:4682642025-07-11T18:35:03Z2025-07-11T18:35:03Zby Çabuk, Burcu, author<br/><a href="http://hdl.handle.net/11147/4240">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322025-07-11T18:35:03Z2025-07-11T18:35:03Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">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:641102025-07-11T18:35:03Z2025-07-11T18:35:03Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>Investigations on aroma profile of artisanal youghurt starter cultyresent://SD_ILS/0/SD_ILS:3677392025-07-11T18:35:03Z2025-07-11T18:35:03Zby Baran, Ezgi.<br/><a href="http://hdl.handle.net/11147/3542">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Real-time PCR as a molecular tool for the enumeration of probiotics in commercial productsent://SD_ILS/0/SD_ILS:11774132025-07-11T18:35:03Z2025-07-11T18:35:03Zby Öz, Ödül, author.<br/><a href="http://hdl.handle.net/11147/2840">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milkent://SD_ILS/0/SD_ILS:856312025-07-11T18:35:03Z2025-07-11T18:35:03Zby Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Dynamics and bioinformatis of microbial spoilage ecology of kefirent://SD_ILS/0/SD_ILS:22802632025-07-11T18:35:03Z2025-07-11T18:35:03Zby Memon, Ayşe, author.<br/><a href="https://hdl.handle.net/11147/12716">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorderent://SD_ILS/0/SD_ILS:21408582025-07-11T18:35:03Z2025-07-11T18:35:03Zby Özer, Merve, author.<br/><a href="https://hdl.handle.net/11147/10910">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Preparation, production and industrial application of cheese protective culturesent://SD_ILS/0/SD_ILS:21028552025-07-11T18:35:03Z2025-07-11T18:35:03Zby Şatana, Elçin, author.<br/><a href="https://hdl.handle.net/11147/7171">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Quality characteristics and shelf-i,fe of 'armola' cheeseent://SD_ILS/0/SD_ILS:1407212025-07-11T18:35:03Z2025-07-11T18:35:03Zby Orşahin, Hande.<br/><a href="http://hdl.handle.net/11147/3168">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Phylogenetic analysis of bacterial communities in kefir by metagenomicsent://SD_ILS/0/SD_ILS:853872025-07-11T18:35:03Z2025-07-11T18:35:03Zby Ünsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of strained yogurt ıce cream with aronia and hydrolyzed collagenent://SD_ILS/0/SD_ILS:23586702025-07-11T18:35:03Z2025-07-11T18:35:03Zby Güler, Sevda, author.<br/><a href="https://hdl.handle.net/11147/15013">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)ent://SD_ILS/0/SD_ILS:23429602025-07-11T18:35:03Z2025-07-11T18:35:03Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>Modulating akkermansia muciniphila by probiotics for obesity managementent://SD_ILS/0/SD_ILS:22378552025-07-11T18:35:03Z2025-07-11T18:35:03Zby Kamber, Aslıhan, author.<br/><a href="https://hdl.handle.net/11147/12037">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Developing probiotic lozenges to improve oral healthent://SD_ILS/0/SD_ILS:21339452025-07-11T18:35:03Z2025-07-11T18:35:03Zby Elvan, Menşure, author.<br/><a href="https://hdl.handle.net/11147/7385">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Xylan degradation mechanism of human intestinal bacteriaent://SD_ILS/0/SD_ILS:15640572025-07-11T18:35:03Z2025-07-11T18:35:03Zby Polat, Nüket, author.<br/><a href="http://hdl.handle.net/11147/6594">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152025-07-11T18:35:03Z2025-07-11T18:35:03Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Quality characteristics of traditional sepet cheeseent://SD_ILS/0/SD_ILS:517342025-07-11T18:35:03Z2025-07-11T18:35:03Zby Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">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:371242025-07-11T18:35:03Z2025-07-11T18:35:03Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022025-07-11T18:35:03Z2025-07-11T18:35:03Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of antimicrobial protective food coating materials from edible alginate filmsent://SD_ILS/0/SD_ILS:640552025-07-11T18:35:03Z2025-07-11T18:35:03Zby Yener, Fatih Yalçın Güneş.<br/><a href="http://hdl.handle.net/11147/3856">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:729842025-07-11T18:35:03Z2025-07-11T18:35:03Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla regionent://SD_ILS/0/SD_ILS:4682752025-07-11T18:35:03Z2025-07-11T18:35:03Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Utilization of wine waste for fermentative processesent://SD_ILS/0/SD_ILS:3925742025-07-11T18:35:03Z2025-07-11T18:35:03Zby Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation and molecular characterization of lactic acid bacteria from cheeseent://SD_ILS/0/SD_ILS:134312025-07-11T18:35:03Z2025-07-11T18:35:03Zby Bulut, Çisem.<br/><a href="http://hdl.handle.net/11147/3114">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:975472025-07-11T18:35:03Z2025-07-11T18:35:03Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>