Open AccessHOME / ARCHIVES / VOL. 9 NO. 6 (2021): EUROPEAN JOURNAL OF APPLIED SCIENCES / Articles Isolation and Molecular Characterization of Legume Microorganisms Used in Yogurt FermentationYogurt is generally defined as a fermented dairy product which is produced by using the symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrue
Author(s) -
Mesut Çay
Publication year - 2021
Publication title -
advances in image and video processing
Language(s) - English
Resource type - Journals
ISSN - 2054-7412
DOI - 10.14738/aivp.96.11227
Subject(s) - streptococcus thermophilus , lactobacillus , food science , fermented milk products , fermentation , bacteria , microorganism , fermentation in food processing , isolation (microbiology) , biology , legume , agar , microbiology and biotechnology , lactic acid , botany , genetics