Open AccessTechnological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)
Author(s) -
Aybike Kamiloğlu,
Güzin Kaban,
Mükerrem Kaya
Publication year - 2020
Publication title -
brazilian journal of microbiology
Language(s) - English
Resource type - Journals
eISSN - 1678-4405
pISSN - 1517-8382
DOI - 10.1007/s42770-020-00262-9
Subject(s) - lactobacillus plantarum , food science , biology , 16s ribosomal rna , microbiology and biotechnology , fermentation , acetoin , bacteria , lactic acid , gene , biochemistry , genetics
Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties.