Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink

Food Research International

Volumn 64, Issue , 2014, Pages 537-545

  Sagdic, Osman ^a   Ozturk, Ismet ^b   Yapar, Nurdan ^b   Yetim, Hasan ^b  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Fermented gilaburu juice; Hydrophobicity; LAB; Lb. plantarum; Probiotic; Viburnum opulus

Indexed keywords

ANTIBIOTICS; ESCHERICHIA COLI; FRUIT JUICES; HYDROPHOBICITY; LABORATORIES; LACTIC ACID;

FERMENTED GILABURU JUICE; LAB; LB. PLANTARUM; PROBIOTICS; VIBURNUM OPULUS;

BACTERIA; HYDROPHOBICITY;

EID: 84907361851     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.045     Document Type: Article

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