Çay, M., Oğuzkan, S.B. and Kılıç, İbrahim H. 2021. 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. 9, 6 (Dec. 2021), 342–348. DOI:https://doi.org/10.14738/aivp.96.11227.