Identification of lactic acid bacteria isolated from traditional cheeses of the Black Sea Region

Identification of lactic acid bacteria isolated from traditional cheeses of the Black Sea Region

The aim of this study was to isolate and to identify lactic acid bacteria from traditional cheeses of the Black See Region. Artvin Şor, Giresun Tecen, Kargı Tulum, Ordu Kesik and Trabzon Telli cheese were used as cheese samples of the Black Sea Region. The number of lactic acid bacteria in traditio...

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Bibliographic Details
Main Authors: Selin Kalkan, Gökhan Özdemir, Kadriye Özcan, Emel Unal Turhan
Format: Article
Language:English
Published: Universidad del Zulia 2025-03-01
Series:Revista Científica
Subjects:
Cheese
identification
lactic acid bacteria
PCR
Online Access:https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43645
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