ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF BACILLUS CEREUS IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE - Kıymet Güven; Güven, Kıymet; NURAY BENLİKAYA; BENLİKAYA, NURAY (My University, 2005)
Keywords: Bacillus cereus; Starter; Lactic acid; Food science; Titratable acid; Fermentation; Cereus; Bacteria; Biology; Microbiology; 2