Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Okuklu, Burcu"'
Thesis (Master)--İzmir Institute of Technology, İzmir, 2005
Keywords: Lactococcus lactis ssp. lactis, chromosome profiling, pulsed field gel electrophoresis, plasmid profiling, plasmid stability. Includes bibliographical references (leaves 5
Keywords: Lactococcus lactis ssp. lactis, chromosome profiling, pulsed field gel electrophoresis, plasmid profiling, plasmid stability. Includes bibliographical references (leaves 5
Publikováno v:
In LWT - Food Science and Technology October 2014 58(2):348-354
Publikováno v:
In Food Control 2009 20(9):829-834
Autor:
Okuklu, Burcu
Probiyotikler bağırsak mikroflorasının doğal dengesini korumaya yardımcı bakterilerdir. Bağırsak mikroflorasındaki en büyük probiyotik grubunu yoğurtta canlı olarak bulunan laktik asit bakterileri oluşturur. Bu çalışmada, doğal sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::2eff95651211a48e9165729ced03b336
https://acikbilim.yok.gov.tr/handle/20.500.12812/640057
https://acikbilim.yok.gov.tr/handle/20.500.12812/640057
Autor:
Okuklu, Burcu
Thesis (Master)--İzmir Institute of Technology, Biology, İzmir, 2005
Includes bibliographical references (leaves: 58-63)
Text in English; Abstract:Turkish and English
xi, 79 leaves
Lactic acid bacteria used in the manufacturing
Includes bibliographical references (leaves: 58-63)
Text in English; Abstract:Turkish and English
xi, 79 leaves
Lactic acid bacteria used in the manufacturing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2661::f25dfaf06ed8b62538d2695190c5db6e
http://hdl.handle.net/11147/3300
http://hdl.handle.net/11147/3300
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Foodborne Pathogens & Disease; January 2011, Vol. 8 Issue: 1 p63-69, 7p
Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region
Autor:
Bulut, Cisem, Gunes, Hatice, Okuklu, Burcu, Harsa, Sebnem, Kilic, Sevda, Sevgi Coban, Hatice, Fazil Yenidunya, Ali
Publikováno v:
Journal of Dairy Research; February 2005, Vol. 72 Issue: 1 p19-24, 6p
WOS: 000337768400008
Streptococcus thermophilus is a commonly used starter bacterium in dairy industry. It reduces the pH of milk rapidly and equilibrates the medium for the growth of Lactobacillus delbrueckii subsp. bulgaricus during yoghurt fe
Streptococcus thermophilus is a commonly used starter bacterium in dairy industry. It reduces the pH of milk rapidly and equilibrates the medium for the growth of Lactobacillus delbrueckii subsp. bulgaricus during yoghurt fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182b62b6f1bd3f71ba0f462a88245f17
http://hdl.handle.net/11147/5611
http://hdl.handle.net/11147/5611
Publikováno v:
Food Control. 20:829-834
The aim of the present study was to investigate the biochemical characteristics, extracellular enzyme production and enterotoxigenic genes contents of 6 Bacillus cereus and 22 Bacillus thuringiensis strains, isolated from 100 cheese samples in Turkey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c19703450a1728d0e7e54bff24bf9f4f
https://doi.org/10.1016/j.foodcont.2008.10.016
https://doi.org/10.1016/j.foodcont.2008.10.016