ÇAY, Mesut; OĞUZKAN, Sibel Bayıl; KILIÇ, İbrahim Halil. 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://scholarpublishing.org/journals/index.php/EJAS/article/view/8132. Acesso em: 30 may. 2026.