. 2018 May 30;11(5):726–730. doi: 10.14202/vetworld.2018.726-730
Copyright: © Ehsani, et al.
Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
Figure-1.
Lactobacillus isolates in various traditional cheeses at different temperatures.