Search Results for Lactobacillus.

DEFAULT_TR
28 Results
000000000000DEFAULT_TR
Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2 için kapak resmi
Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2
Adsorptive characteristics of aflatoxin B1 in the presence of purified clinoptilolite rich mineral and lactobacillus plantarum S2
by 
Bulut Albayrak, Çisem.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
and lactobacillus plantarum S2/ Bulut Albayrak, Çisem.
Development of antimicrobial protective food coating materials from edible alginate films için kapak resmi
Development of antimicrobial protective food coating materials from edible alginate films
Development of antimicrobial protective food coating materials from edible alginate films
by 
Yener, Fatih Yalçın Güneş.
Access to Electronic Version
Format: 
El Yazması
Alıntı: 
or protective cultures (Lactobacillus delbrueckii subsp. lactis and Lactobacillus plantarum) into
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters için kapak resmi
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441 için kapak resmi
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441
by 
Büyükkileci, Ali Oğuz.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
Isolation and molecular characterization of lactic acid bacteria from cheese için kapak resmi
Isolation and molecular characterization of lactic acid bacteria from cheese
Isolation and molecular characterization of lactic acid bacteria from cheese
by 
Bulut, Çisem.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
), Lb. casei ( 3 isolate ) and other Lactobacillus spp ( 15 isolate) . PCR-RFLP method which is based on
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures için kapak resmi
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures
Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter cultures
by 
Soydemir, Elçin.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
; Streptococcus thermophilus and Lactobacillus bulgaricus. They grow synergistically in milk by acidifying milk
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts için kapak resmi
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurts
by 
Çelik, Elif Sinem.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
Lactobacillus delbrueckii ssp. bulgaricus. The most important criteria for yogurt production is the selection of
Real-time PCR as a molecular tool for the enumeration of probiotics in commercial products için kapak resmi
Real-time PCR as a molecular tool for the enumeration of probiotics in commercial products
Real-time PCR as a molecular tool for the enumeration of probiotics in commercial products
by 
Öz, Ödül, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
species specific detection tool for Bifidobacterium and Lactobacillus, and Bifidobacterium animalis subsp
Quality characteristics and shelf-i,fe of 'armola' cheese için kapak resmi
Quality characteristics and shelf-i,fe of 'armola' cheese
Quality characteristics and shelf-i,fe of 'armola' cheese
by 
Orşahin, Hande.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
subsp. tolerans, Lactobacillus casei subsp. casei, Lactobacillus zeae, and Lactobacillus paracasei subsp
Investigations on aroma profile of artisanal youghurt starter cultyres için kapak resmi
Investigations on aroma profile of artisanal youghurt starter cultyres
Investigations on aroma profile of artisanal youghurt starter cultyres
by 
Baran, Ezgi.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Lactobacillus bulgaricus.
L[+]-lactic acid purification from fermentation broth using ion exchange resins için kapak resmi
L[+]-lactic acid purification from fermentation broth using ion exchange resins
L[+]-lactic acid purification from fermentation broth using ion exchange resins
by 
Polat, Zelal.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
industrial usage. In this project, Lactobacillus casei NRRL B-441 was used for the production of L(+)-lactic
Dynamics and bioinformatis of microbial spoilage ecology of kefir için kapak resmi
Dynamics and bioinformatis of microbial spoilage ecology of kefir
Dynamics and bioinformatis of microbial spoilage ecology of kefir
by 
Memon, Ayşe, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
.322 log10 cfu.ml-1for Lactobacillus, 5.857 and 8.146 log10 cfu.ml-1 Lactococcus, 5.176 and 7.218 log
Go to:Search ResultsTop of Page

İYTE Kütüphanesi © 2020
library@iyte.edu.tr
+90 (232) 750-6335
Gülbahçe Kampüsü - Urla, İzmir 35430 TR