Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products

Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses - Agdas, Sheki and yogurts - Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs to the group of semi hard cheeses whilst the Sheki cheese belongs to har...

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Veröffentlicht in:	African journal of biotechnology 2009-06, Vol.8 (11), p.2576-2588
Hauptverfasser:	Terzic-Vidojevic, A, Tolinacki, M, Nikolic, M, Lozo, J, Begovic, J, Gulahmadov, SGO, Kuliev, A A, Dalgalarrondo, M, Chobert, J-M, Haertle, T, Topisirovic, L
Format:	Artikel
Sprache:	eng
Schlagworte:	Enterococcus faecium Lactobacillus brevis Lactobacillus delbrueckii Lactobacillus paraplantarum Lactobacillus plantarum Streptococcus thermophilus
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