by
Orşahin, Hande.
Format:
El Yazması
Alıntı:
subsp. tolerans, Lactobacillus casei subsp. casei, Lactobacillus zeae, and Lactobacillus paracasei subsp
by
Ünsal, Burcu.
Format:
El Yazması
Alıntı:
kefiranofaciens, Lactobacillus helveticus, Acetobacter lovaniensis, Acetobacter syzygii, Leuconostoc mesenteroides
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
base, total of 10 species of Lactobacillus e.g. Lactiplantibacillus plantarum, Latilactobacillus
by
Kamber, Aslıhan, author.
Format:
El Yazması
Alıntı:
significant increase in mucin thickness by comparing the control. L. plantarum C47 and Lactobacillus AK50
by
Elvan, Menşure, author.
Format:
El Yazması
Alıntı:
pathogens was investigated in order to protect oral health with the thesis study. Lactobacillus pentosus
by
Polat, Nüket, author.
Format:
El Yazması
Alıntı:
Lactobacillus species can not perform xylan utilization. However, several types of xylan are utilized by the
by
Kömen, Gökçen.
Format:
El Yazması
Alıntı:
, sourdough fermentation with selected Lactobacillus strains was accomplished. As a control, dough with no
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
, Lactobacillus casei spp. rhamnosus, L. plantarum, heterofermentative Lactobacillus spp., Streptococcus
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
; Streptococcus thermophilus and Lactobacillus bulgaricus. They grow synergistically in milk by acidifying milk
by
Yener, Fatih Yalçın Güneş.
Format:
El Yazması
Alıntı:
or protective cultures (Lactobacillus delbrueckii subsp. lactis and Lactobacillus plantarum) into
by
Erkuş, Oylum.
Format:
El Yazması
Alıntı:
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Lactobacillus delbrueckii ssp. bulgaricus. The most important criteria for yogurt production is the selection of
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