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]. 2021 Dec. 12 [cited 2026 May 30];9(6):342-8. Available from: https://scholarpublishing.org/journals/index.php/EJAS/article/view/8132