Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

被引：0
|
作者：
Cansu Altin
Tijjani Ismail Kabwanga
Fadime Kiran
Sebnem Ozturkoglu-Budak
机构：
[1] Ankara University,Department of Dairy Technology, Faculty of Agriculture
[2] Ankara University,Pharmabiotic Technologies Research Laboratory, Department of Biology, Faculty of Science
来源：
Food Science and Biotechnology | 2024年 / 33卷
关键词：
White-brined cheese; Starter culture; Cytotoxicity; Antibiotic susceptibility;
D O I：
暂无
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学科分类号：
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页码：115 / 127
页数：12
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