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Article

Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk.

Journal of applied microbiology - 1 Nov 2001

Durlu-Ozkaya F, Xanthopoulos V, Tunail N, Litopoulou-Tzanetaki E

Abstract excerpt

AIMS: The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties. METHODS AND RESULTS: Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes' milk without any starter, were classified by phenotypic criteria and sodium dodecyl sulphate-polyacrylamide gel...

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PMID: 11722664
DOI: 10.1046/j.1365-2672.2001.01448.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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