Identification of lactic acid bacteria and yeast from boza

By A. Botes, S. Todorov, J. V. Mollendorff, A. Botha, L. Dicks. 2007

99 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/eada7e277344b5810e2e473ef969327ccdd6cc75

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In Food Science

1. N. Sanli̇er

Citations in the corpus

• Health benefits of fermented foods (2019, background): “…is a traditional Turkish non-alcoholic beverage obtained from the fermentation of a variety of cereals such as rice, barley, corn, oats, and millet and is generally consumed in winter and autumn (Altay et al. 2013; Botes et al. 2007; Heperkan, Daskaya-Dikmen, and Bayram 2014; Osimani et al. 2015).”
• Biodiesel generation from oleaginous yeast Rhodotorula glutinis with xylose assimilating capacity (2007, methodology): “, 1990) and genotypic (sequencing of D1/D2 domain of 26S rRNA encoding gene) methods (Botes et al., 2006; Lopandic et al., 2006) was used for the identification of the selected oleaginous yeast.”