Production of two Kımı pickles using the whey and vinegar as fermentation media and determination of bacterial and fungal microbiota, antibacterial and antibiofilm activities of Kımı pickles

Microbial Pathogenesis 2026

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Authors: Damla Adsız, Nurcan Erbil, Ahmet İlçım
DOI: 10.1016/j.micpath.2026.108306
Cited by: 0
References: 31

Fields of Study & Subjects

Probiotics and Fermented Foods Essential Oils and Antimicrobial Activity Food Quality and Safety Studies

Publication details

Journal / source
Microbial Pathogenesis
Volume
212
Pages
108306–108306
Publication date
18 January 2026
Language
EN