Karahan, A G <br/><br/>
Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.  [electronic resource] 

 -  Journal of dairy science  Jan 2010 
 - 1-11 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2008-1801  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amplified Fragment Length Polymorphism Analysis<br/>Caseins--analysis<br/>Cheese--analysis<br/>Food Handling--methods<br/>Food Microbiology<br/>Genotype<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--classification<br/>Lactobacillus plantarum--classification<br/>Lactococcus lactis--classification<br/>Nitrogen--analysis<br/>Phylogeny<br/>RNA, Ribosomal, 16S--genetics<br/>Salts--analysis<br/>Sensation<br/>Time Factors