ENZYMATIC CHARACTERIZATION OF YEAST STRAINS ORIGINATED FROM TRADITIONAL MIHALIC CHEESE
نویسندگان
چکیده
منابع مشابه
Characterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese ‘Tolminc’
Artisanal cheese and other dairy products are traditionally produced from raw milk. The chemical and microbiological properties of milk are besides technological procedure among the most important parameters that determine the final characteristics of a product. Majority of microbes present in the rich microbiota of raw milk are considered beneficial but we should also be aware of a possibility...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2017
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2017.6.5.1152-1156