Browsing by Subject "(GTG)5 fingerprinting"

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Dynamics of Lactic Acid Bacteria During Pastirma Production

Metin, Banu; Toy, Alya (SLOVAK UNIV AGRICULTURE NITR, 2022)

Pastirma is a traditional dry-cured meat product of Turkey, produced from whole beef or muscles of water buffalo. Studies on the microbial diversity of pastirma generally focus on the final product. In this study, we aimed ...
Mycobiota of Konya mold-ripened (Kuflu) Tulum cheese and the diversity of Penicillium roqueforti isolates

Seri, Meryem; Metin, Banu (Ankara Univ Press, 2021)

Konya Kuflu Tulum cheese is a well-known variety of Turkish mold-ripened cheeses produced by cutting the mature Tulum cheese into pieces to allow the filamentous fungi to grow on its surface in the cool and humid atmosphere ...