Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese During Ripening using 16S rRNA Gene Sequence Analysis
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13009
Abstract: Kurdish cheese is a special local cheese produced and consumed in Khorasan province, North East, Iran. One-hundred and five lactic acid bacteria isolates from various steps of Kurdish cheese ripening after identification of genus level… read more here.
Keywords: cheese ripening; kurdish cheese; identification; acid bacteria ... See more keywords