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Italian Journal of Animal Science Volume 18, 2019 - Issue 1

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Mining of lactic acid bacteria from traditional yogurt (Mast) of Iran for possible industrial probiotic use

Mohammad Hosein MarhamatizadehDepartment of Food Hygiene, Islamic Azad University, Kazerun, Iran; Correspondence[email protected]

Somayeh SayyadiDepartment of Microbiology, Islamic Azad University, Kazerun, Iran

Pages 663-667 | Received 19 Aug 2017, Accepted 13 Nov 2018, Published online: 24 Jan 2019

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https://doi.org/10.1080/1828051X.2018.1552541
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Somayeh Heydari, Seyed Ebrahim Hosseini, Amir M. Mortazavian & Salman Taheri. (2020) Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains. Journal of Food Processing and Preservation 45:1.
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I. Kushnir. (2020) The influence of the ph and various concentrations of salt and bile on the growth of enterococci isolated from natural ecosystems. Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva:2(158), pages 76-81.
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Fazıl GÜNEY & Ömer ERTÜRK. (2020) Determination of the effects of propolis ethanolic extract on some properties of fruit yoghurt during storagePropolis etanol ekstraktının depolama süresince meyveli yoğurtların bazı özellikleri üzerine etkilerinin belirlenmesi. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 25:2, pages 145-152.
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Yury Pohilko & Natalya Kravchenko. (2019) Identification and antibioticresistance of lactic acid bacteria isolated from the gastrointestinal tract of a rabbit. ScienceRise: Biological Science 0:2 (17), pages 24-30.
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Mining of lactic acid bacteria from traditional yogurt (Mast) of Iran for possible industrial probiotic use

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Mining of lactic acid bacteria from traditional yogurt (Mast) of Iran for possible industrial probiotic use

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