Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Bilgin TAŞKIN"'
Publikováno v:
Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi, Vol 31, Iss 4, Pp 877-885 (2021)
The search for novel antimicrobial compounds from the environment has been gaining momentum with the increase in resistance of pathogens. In the present study, the antimicrobial potential of 11 local isolates of Actinobacteria which were isolated fro
Externí odkaz:
https://doaj.org/article/21b4c9ed947c4ed18441f0bdcde6a351
Autor:
Bilgin TAŞKIN, Şükrü ÖNALAN
Publikováno v:
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
The fact that they can be cultured in large quantities in a short time, that they are open to genetic manipulations, and that the enzymes they produce are more active and stable than animal and plant enzymes, cause bacteria to be considered as very i
Autor:
Bilgin Taşkin, Ahmet Akköprü
Publikováno v:
Volume: 26, Issue: 3 316-323
Journal of Agricultural Sciences
Journal of Agricultural Sciences
© Ankara Üniversitesi Ziraat Fakültesi.Kefir is a probiotic, dairy product produced by the fermentative activity of a diverse range of lactic acid bacteria, acetic acid bacteria, and yeast. In this study, we revealed the antimicrobial spectra of f
Autor:
Bilgin Taşkin
Publikováno v:
Volume: 27, Issue: 2 285-291
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences
Gıda endüstrisi, çevre endüstrisi, tıp ve tarım gibi pek çok endüstri vebilimsel alanda ürün kontaminasyonu halk sağlığı açısından çok kötü sonuçlardoğurabilmektedir. Bu nedenle çevresel ve endüstriyel örneklerde indikatörmi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98623551fdc300b171dc2cef001eb463
https://dergipark.org.tr/tr/pub/yyutbd/issue/30352/292851
https://dergipark.org.tr/tr/pub/yyutbd/issue/30352/292851
Autor:
Bilgin Taşkın
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 889-894 (2020)
Kefir; is a fermented milk product which is produced by granules containing a wide variety of microorganisms such as lactic acid bacteria, acetic acid bacteria and yeasts. It is traditionally consumed in many countries. It has been shown in many stud
Externí odkaz:
https://doaj.org/article/c2052b3a9ba6471689bbaa984d24b615
Autor:
GOKHAN DOGAN, BILGIN TASKIN
Publikováno v:
Polish Journal of Microbiology, Vol 70, Iss i_current (2021)
Externí odkaz:
https://doaj.org/article/06daa222a30d4eb396672f7a9bcba39f