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Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures
The aim of the present study was to investigate technological properties of starter strains from traditional dairy products collected from five villages of Lorestan province in Iran. Thirty five samples were cultured on selective media (MRS broth, Nutrient Broth and YGC and then typical colonies che...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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AIMS Press
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604970/ https://www.ncbi.nlm.nih.gov/pubmed/31294191 http://dx.doi.org/10.3934/microbiol.2017.4.815 |