ÇAY, M.; OĞUZKAN, S. B.; KILIÇ, İbrahim H. Isolation and Molecular Characterization of Legume Microorganisms Used in Yogurt FermentationYogurt is generally defined as a fermented dairy product which is produced by using the symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrue. European Journal of Applied Sciences, [S. l.], v. 9, n. 6, p. 342–348, 2021. DOI: 10.14738/aivp.96.11227. Disponível em: http://116.203.177.230/index.php/AIVP/article/view/11227. Acesso em: 24 nov. 2024.