Çay M, Oğuzkan SB, Kılıç 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. EJAS [Internet]. 2021Dec.12 [cited 2024Nov.24];9(6):342-8. Available from: http://116.203.177.230/index.php/AIVP/article/view/11227