Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

By Z. Yuksekdag, Y. Beyatlı, B. Aslim. 2004

121 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/039d7a8f98312ab65a856bd39d09854738844917

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In Food Science

1. S. Arslan

In Molecular Biology

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Citations in the corpus

• Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease (2019, background): “…paracasei , L. helveticus , L. kefiranofaciens , L. plantarum , L. kefiri , Lactococcus lactis , Streprotcoccus thermophiles , Acetobacter lovaniensis , Acetobacter orientalis , Saccharomyces cerevisiae , S. unisporus , Candida Kefyr , Kluyveromyces marxianus and Leuconostoc mesenteroides [14,36,37].”
• A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “…2010; Kok-Tas, Ekinci, & Guzel-Seydim, 2012); Lb. casei (Magalhaes et al., 2011a; Yuksekdag et al., 2004b); Lb. helveticus (Kok-Tas et al., 2012; Yuksekdag et al., 2004b); Lb. bulgaricus (Yuksekdag et al. 2004b); Lb. parakefir (Garbers, Britz, & Witthuhn, 2004; Garrote, Abraham, & De Antoni,…”
• Isolation and Characterization of Lactobacillus bulgaricus and Lactobacillus casei from Various Foods (2006, unknown): “(37) reported that Lactococcus lactis subsp.”