Browsing Food Engineering / Gıda Mühendisliği by Subject "Yoghurt"
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High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts (Elsevier, 2014-10)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 ...