Now showing items 1-3 of 3
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 ...
Identification of staphylococci by 16S internal transcribed spacer rRNA gene restriction fragment length polymorphism
(Microbiology Society, 2005-09)
The capacity of 16S internal transcribed spacer (16S-ITS) rRNA gene RFLP to differentiate 16 type strains and nine clinical isolates of staphylococci was evaluated. The 16S rRNA gene was amplified together with the ITS ...
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 ...