by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
industrial usage. In this project, Lactobacillus casei NRRL B-441 was used for the production of L(+)-lactic
by
Bulut, Çisem.
Format:
El Yazması
Alıntı:
), Lb. casei ( 3 isolate ) and other Lactobacillus spp ( 15 isolate) . PCR-RFLP method which is based on
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
Lactobacillus casei
by
Gündüz, Meltem.
Format:
El Yazması
Alıntı:
Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca
by
Yener, Fatih Yalçın Güneş.
Format:
El Yazması
Alıntı:
or protective cultures (Lactobacillus delbrueckii subsp. lactis and Lactobacillus plantarum) into
by
Üstok, Fatma Işık.
Format:
El Yazması
Alıntı:
Lactobacillus.
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
by
Yavuzdurmaz, Hatice.
Format:
El Yazması
Alıntı:
(RFLP) of 16S ribosomal DNA (rDNA) and 16S sequencing. Two lactobacilli were identified as Lactobacillus
by
Ünsal, Burcu.
Format:
El Yazması
Alıntı:
kefiranofaciens, Lactobacillus helveticus, Acetobacter lovaniensis, Acetobacter syzygii, Leuconostoc mesenteroides
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
; Streptococcus thermophilus and Lactobacillus bulgaricus. They grow synergistically in milk by acidifying milk
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