Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

ZN Y�ksekdağ, Y Beyatli�- LWT-Food Science and Technology, 2004 - Elsevier
In this study, a total of 21 coccoid forms of lactic acid bacteria (lactococci) were isolated from
Turkish kefir samples. As a result of the identification tests, 21 lactococci isolates were�…
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Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

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In this study, a total of 21 coccoid forms of lactic acid bacteria (lactococci) were isolated from
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Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

ZN Y�ksekdağ, Y Beyatli, B Aslim�- LWT-Food Science and Technology, 2004 - infona.pl
In this study, a total of 21 coccoid forms of lactic acid bacteria (lactococci) were isolated from
Turkish kefir samples. As a result of the identification tests, 21 lactococci isolates were�…
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Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic.

ZN Y�ksekdağ, Y Beyatlİ, B Aslİm - 2004 - cabidigitallibrary.org
In this study, a total of 21 coccoid forms of lactic acid bacteria (lactococci) were isolated from
Turkish kefir samples. As a result of the identification tests, 21 lactococci isolates were�…
Cite

Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

ZN Y�ksekdağ, Y Beyatli, B Aslim�- LWT-Food Science and Technology, 2004 - infona.pl
In this study, a total of 21 coccoid forms of lactic acid bacteria (lactococci) were isolated from
Turkish kefir samples. As a result of the identification tests, 21 lactococci isolates were�…
Cite

[CITATION][C] Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

ZN Y�KSEKDAG, Y BEYATLI, B ASLIM�- Lebensmittel-Wissenschaft+�…, 2004 - Elsevier
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