Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk.

@article{DurluOzkaya2001TechnologicallyIP,
  title={Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk.},
  author={F Durlu-Ozkaya and Vassilios Xanthopoulos and Nezihe Tunail and Evanthia Litopoulou-Tzanetaki},
  journal={Journal of applied microbiology},
  year={2001},
  volume={91 5},
  pages={861-70}
}
AIMS The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties. METHODS AND RESULTS Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes' milk without any starter, were classified by phenotypic criteria and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of whole-cell proteins. Whole cells of Lactococcus lactis subsp. lactis and… CONTINUE READING

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