Isolation and characterization of Lactobacillus strains involved in koumiss fermentation, International Journal of Dairy Technology, vol.63, issue.2, pp.100-105, 2005. ,
DOI : 10.1016/S0963-9969(00)00011-9
strains from artisanal Bulgarian white brined cheeses, Journal of Basic Microbiology, vol.72, issue.4, pp.234-244, 2008. ,
DOI : 10.1002/jobm.200700355
Bacterial starter culture for food, 1985. ,
Kinetics analysis of growth and lactic acid production in pH-controlled batch cultures of Lactobacillus casei KH-1 using yeast extract/corn steep liquor/glucose medium, Journal of Bioscience and Bioengineering, vol.96, issue.2, pp.134-140, 2003. ,
DOI : 10.1016/S1389-1723(03)90115-0
High-rate continuous production of lactic acid byLactobacillus rhamnosus in a two-stage membrane cell-recycle bioreactor, Biotechnology and Bioengineering, vol.37, issue.1, pp.25-34, 2001. ,
DOI : 10.1002/1097-0290(20010405)73:1<25::AID-BIT1033>3.0.CO;2-N
Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures, International Journal of Dairy Technology, vol.81, issue.3, pp.163-170, 2003. ,
DOI : 10.1006/fstl.2001.0773
Malt sprout extract medium for cultivation of Lactobacillus plantarum protective cultures, Letters in Applied Microbiology, vol.65, issue.4, pp.336-340, 2004. ,
DOI : 10.1016/0168-6445(96)00025-3
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology, Biotechnology and Bioengineering, vol.6, issue.5, pp.502-516, 1997. ,
DOI : 10.1002/(SICI)1097-0290(19971205)56:5<502::AID-BIT4>3.0.CO;2-M
Lactic acid bacteria, 1993. ,
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties, Meat Science, vol.73, issue.1, pp.90-101, 2006. ,
DOI : 10.1016/j.meatsci.2005.10.019
Separation of lactic acid-producing bacteria from fermentation broth using a ceramic microfiltration membrane with constant permeate flow, Biotechnology and Bioengineering, vol.152, issue.3, pp.269-277, 2001. ,
DOI : 10.1002/1097-0290(20010205)72:3<269::AID-BIT3>3.0.CO;2-H
Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis, Enzyme and Microbial Technology, vol.30, issue.2, pp.176-186, 2002. ,
DOI : 10.1016/S0141-0229(01)00465-3