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Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products
(African Journal of Biotechnology, 2009)
Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs ...
Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
(Springer, New York, 2009)
A collection of 26 enterococci isolated from dairy and meat products were tested for antimicrobial and proteolytic activity. Enterococcus faecium and E. faecalis were the most frequent species among tested enterococci, and ...