@article{MAKHILLJAVA201312144207,
    title = {Isolation and Identification of Yeasts from Traditional  Yoghurts and Some Microbiological Properties},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {12},
    number = {14},
    pages = {1250-1255},
    year = {2013},
    issn = {1680-5593},
    doi = {javaa.2013.1250.1255},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2013.1250.1255},
    author = {Ziya Gokalp and},
    keywords = {Candida sphaerica,sample,Yoghurts,Candida famata,isolate},
    abstract = {The aim of the present study was to isolate and identify yeasts 
  from yoghurts produced using traditional methods in the North East Anatolian 
  Region of Turkey. In addition, samples were analysed in terms of certain microbiological 
  characteristics. A total of 96 yeast isolates were obtained from the samples. 
  Distribution of the isolates according to species was 50.00% <I>Candida kefyr</I> 
  followed by 23.95% <I>Saccharomyces cerevisae</I>, 10.40% <I>Candida sphaerica</I>, 
  7.29% <I>Candida sake</I>, 4.16% <I>Candida lypolitica</I>, 2.08% <I>Candida 
  inconspicua</I>, 1.04% <I>Candida krusei</I> and 1.04% <I>Candida famata</I>. 
  Coliform bacteria and Enterobacteriaceae counts of the samples were &lt;1.00-3.13 
  and &lt;1.00-3.22 log cfu g<SUP>-1</SUP>, respectively. As mean, total aerobic 
  mesophilic bacteria,<I> Streptococcus thermophilus</I>, <I>Lactobacillus bulgaricus</I> 
  and yeast and mold counts were 7.09&plusmn;0.92, 5.52&plusmn;1.08, 7.86&plusmn;0.94 
  and 6.32&plusmn;0.87 log cfu g<SUP>-1</SUP>, respectively.}
    }