Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region.

The Journal of dairy research - 1 Feb 2005

Bulut Cisem, Gunes Hatice, Okuklu Burcu, Harsa Sebnem, Kilic Sevda, Coban Hatice Sevgi, Yenidunya Ali Fazil

Abstract excerpt

Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cheese
Share to DNA Primers

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Enterococcus

Share to Fermentation

Share to Hydrogen-Ion Concentration

Share to Polymorphism, Restriction Fragment Length

Share to Turkey

Source

Identifiers

PMID: 15747727
DOI: 10.1017/s0022029904000536

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region.PMID 15747727Read ↗

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.Semantic proximity Read ↗

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.Semantic proximity Read ↗

Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.Semantic proximity Read ↗

Phenotypic and genotypic characterization of lactic acid bacteria from traditional cheese in Khorramabad city of Iran with probiotic potential.Semantic proximity Read ↗

Characteristics of Bacterial Diversity and Microbiome of Ryazan Farm CheeseSemantic proximity Read ↗

The Ambiguous Nature of some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese RipeningSemantic proximity Read ↗

Identification, phenotypic characterization, and assessment of potential probiotic properties of lactic acid bacteria isolated from the Algerian traditional cheese "El-Klila".Semantic proximity Read ↗

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.Semantic proximity Read ↗

Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tractSemantic proximity Read ↗

Short communication: phenotypic and genetic diversity of wild Lactococcus lactis isolated from traditional Pecorino cheeses of Tuscany.Semantic proximity Read ↗

Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.Semantic proximity Read ↗

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.