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Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics
(Taylor and Francis Inc., 2018)
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates ...
Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
(Springer, 2018)
Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic ...
Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
(Academic Press, 2018)
The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and ...