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Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region
(Cambridge University Press, 2005-02)
Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh ...
Optimization of lactic acid production from whey by L casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beads
The production of lactic acid from whey by Lactobacillus casei NRRL B-441 immobilized in chitosan-stabilized Ca-alginate beads was investigated. Higher lactic acid production and lower cell leakage were observed with ...
Isolation and characterization of Bacillus thuringiensis strains from different grain habitats in Turkey
Bacillus thuringiensis (Bt) is a gram-positive, spore-forming bacterium and it produces insecticidal crystal (cry) proteins during sporulation. Because the genetic diversity and toxic potential of Bt strains differ from ...