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Isolation And Characterization Of Lactobacillus Bulgaricus And Lactobacillus Casei From Various Foods, Özlem Turgay, Feryal Erbi̇li̇r
Isolation And Characterization Of Lactobacillus Bulgaricus And Lactobacillus Casei From Various Foods, Özlem Turgay, Feryal Erbi̇li̇r
Turkish Journal of Biology
The aim of this study was to determine Lactobacillus bulgaricus and Lactobacillus casei isolated from yoghurt, different kinds of cheese and a traditional food named 'tarhana' (a fermented food made of a mixture of cereal, yoghurt and thyme), and to determine the antimicrobial activity and antibiotic resistance of these isolates. The identity of the culture was based on characteristics of the strains of Lactobacillus spp. as presented in Bergey's Manual of Determinative Bacteriology, carrying out microscopy (morphology), Gram straining, growth at 15 and 45 °C, and fermentation of different carbon sources and growth in 7.5% NaCl. On the basis of …