Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing
Hardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and these are limited to lactic acid bacteria (LAB) us...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2023-09-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/2225568 |
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