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: https://journals.scholarpublishing.org/index.php/AIVP/article/view/11227. Acesso em: 7 may. 2024.