Konu "Yoghurt" için Rektörlüğe Bağlı Bölümler listeleme
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High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
(ELSEVIER SCIENCE BV, 2014)Streptococcus thermophilus is a commonly used starter bacterium in dairy industry. It reduces the pH of milk rapidly and equilibrates the medium for the growth of Lactobacillus delbrueckii subsp. bulgaricus during yoghurt ...