MORPHO-CULTURAL CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM SPONTANEOUS FERMENTED DAIRY PRODUCTS USED IN ZANGILAN REGION

Zenodo (CERN European Organization for Nuclear Research) 2026 Open access

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Authors: JAFAROV M.M, SARKHANOVA R.Z., ZEYNALLI V.İ, HIDAYATOVA G.R.
DOI: 10.5281/zenodo.18453309
Cited by: 0

Abstract

As a result of research, six different lactic acid bacteria strains were isolated from yoghurt samples taken from the villages of Mammadbayli and Agali in Zangilan district. The isolated strains differed in colony size, colour, surface structure, and edge shape. In terms of cell form, five of the six strains (BDU–MƏ-1, BDU–MƏ-2.1, BDU–MƏ-2.2, BDU–MƏ-2.3, BDU– AĞ-2.1) were cocci-shaped, while one (BDU–AĞ-2.2) was rod-shaped.

Fields of Study & Subjects

Probiotics and Fermented Foods Advanced Scientific Research Methods Reproductive tract infections research

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
15 January 2026