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by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
by
Orşahin, Hande.
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. In addition, the lactic acid bacteria flora of cheese samples was identified using genotyping method
by
Elvan, Menşure, author.
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become dominant, causing disruption of oral health. Therefore, the effect of lactic acid bacteria on
by
Polat, Nüket, author.
Format:
El Yazması
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the XOS formed was used as a carbon source by both species. The short chain fatty acid and lactic and
by
Konuk, Dilara, author.
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phenolic content, antioxidant activity, yeast-mold counts, lactic acid content, color, and firmness were
by
Atılgan, Mehmet Reşat, author.
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Alıntı:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
by
Kaya, Zehra.
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Alıntı:
juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
by
Ercan, Duygu.
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Alıntı:
quality characteristics were examined during production and ripening periods. The natural lactic acid
by
Soydemir, Elçin.
Format:
El Yazması
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, produce specific aroma compounds and lactic acid which impact the quality of the yoghurt. Imported
by
Erkuş, Oylum.
Format:
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lactic acid bacteria diversity of Anatolia. With this perspective, the aim of our study was the isolation
by
Yener, Fatih Yalçın Güneş.
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lactoperoxidase or lactic acid bacteria incorporated into alginate films. The results obtained in the study showed
by
Polatoğlu, İlker.
Format:
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Alıntı:
form was investigated in acid (hydrochloric acid, lactic acid, acetic acid) and basic (sodium hydroxide
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