Determination the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts of villages of East-Azerbaijan- province
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digest...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Golestan University of Medical Sciences
2011-10-01
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| Series: | Medical Laboratory Journal |
| Subjects: | |
| Online Access: | http://mlj.goums.ac.ir/article-1-175-en.html |