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4. 
Preparation, production and industrial application of cheese protective cultures için kapak resmi
Preparation, production and industrial application of cheese protective cultures
Preparation, production and industrial application of cheese protective cultures
by 
Şatana, Elçin, author.
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selected to prepare efficient protective culture combinations e.g. Lactobacillus rhamnosus, Lactobacillus
5. 
Modulating akkermansia muciniphila by probiotics for obesity management için kapak resmi
Modulating akkermansia muciniphila by probiotics for obesity management
Modulating akkermansia muciniphila by probiotics for obesity management
by 
Kamber, Aslıhan, author.
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significant increase in mucin thickness by comparing the control. L. plantarum C47 and Lactobacillus AK50
6. 
Developing probiotic lozenges to improve oral health için kapak resmi
Developing probiotic lozenges to improve oral health
Developing probiotic lozenges to improve oral health
by 
Elvan, Menşure, author.
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pathogens was investigated in order to protect oral health with the thesis study. Lactobacillus pentosus
7. 
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet için kapak resmi
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
by 
Kömen, Gökçen.
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, sourdough fermentation with selected Lactobacillus strains was accomplished. As a control, dough with no
8. 
Quality characteristics of traditional sepet cheese için kapak resmi
Quality characteristics of traditional sepet cheese
Quality characteristics of traditional sepet cheese
by 
Ercan, Duygu.
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, Lactobacillus casei spp. rhamnosus, L. plantarum, heterofermentative Lactobacillus spp., Streptococcus
9. 
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris için kapak resmi
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris
by 
Erkuş, Oylum.
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Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by
11. 
Utilization of wine waste for fermentative processes için kapak resmi
Utilization of wine waste for fermentative processes
Utilization of wine waste for fermentative processes
by 
Bayrak, Emrah.
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acid fermentation by Lactobacillus casei showed that grape pomace can be used as a substrate for lactic
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