Open AccessSelection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage
Author(s) -
Hasan Tangüler,
Hüseyin Erten
Publication year - 2013
Publication title -
turkish journal of agriculture and forestry :
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.624
H-Index - 43
eISSN - 1303-6173
pISSN - 1300-011X
DOI - 10.3906/tar-1205-37
Subject(s) - food science , lactic acid , lactobacillus plantarum , lactobacillus fermentum , fermentation , lactobacillus paracasei , leuconostoc , starter , pediococcus , biology , lactococcus lactis , chemistry , bacteria , lactobacillus , genetics