by
Memon, Ayşe, author.
Format:
El Yazması
Alıntı:
bacteria, yeast and molds, lactic acid bacteria, Lactobacilli, Lactococci, total coliforms, and E.coli
by
Şatana, Elçin, author.
Format:
El Yazması
Alıntı:
mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x
by
Karslı, Gözde Seval.
Format:
El Yazması
Alıntı:
debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB
by
Orşahin, Hande.
Format:
El Yazması
Alıntı:
. In addition, the lactic acid bacteria flora of cheese samples was identified using genotyping method
by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
by
Kamber, Aslıhan, author.
Format:
El Yazması
Alıntı:
The aim of this thesis is to investigate the potential of lactic acid bacteria (LAB) having
by
Elvan, Menşure, author.
Format:
El Yazması
Alıntı:
become dominant, causing disruption of oral health. Therefore, the effect of lactic acid bacteria on
by
Polat, Nüket, author.
Format:
El Yazması
Alıntı:
the XOS formed was used as a carbon source by both species. The short chain fatty acid and lactic and
by
Atılgan, Mehmet Reşat, author.
Format:
El Yazması
Alıntı:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
by
Kaya, Zehra.
Format:
El Yazması
Alıntı:
juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
quality characteristics were examined during production and ripening periods. The natural lactic acid
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
, produce specific aroma compounds and lactic acid which impact the quality of the yoghurt. Imported
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