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Karslı, Gözde Seval.
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debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB
by
Büyüktaş, Duygu.
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during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
by
Orşahin, Hande.
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mesophilic bacteria, 7.82; psychrotrophic bacteria, 6.98; coliform bacteria, 4.56; lactococci, 7.55
by
Aytul, Kerem Kaan.
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(-) bacteria. The most susceptible bacteria were Escherichia coli, Listeria innocua and Staphylococcus carnosus
by
Uysal, İlke.
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incorporated with lysozyme by the stirring method gave higher antimicrobial activity on tested bacteria than
by
Ünsal, Burcu.
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, Enterococcus faecium and 1 bacteria to genus level named Lactobacillus kefiri or parabucheri. The results of
by
Appak, Sıla.
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Staphylococcus sp. were used. Of these 128 bacteria, 12 were isolated from patients, 40 were isolated from the
by
Ekenel, Nil Hazal, author.
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the growing prevalence and distribution of antibiotic-resistant bacteria. In response to antibiotics
by
Kamber, Aslıhan, author.
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or negligible growth in the presence of mucin. Additionally, 13 of the 17 bacteria adhered to mucin
by
Elvan, Menşure, author.
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encapsulated and free bacteria and control lozenge were produced, kept at different temperatures; 4⁰C and 25⁰C
by
Keman, Deniz, author.
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subinhibitory concentrations. Finally, the action mechanisms of phenolic acids on bacteria were elucidated using
by
Erdoğan, Duygu, author.
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costeffective methodology for bacteria screening. The gold nanoparticles (GNPs) were grown on solid support by
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