We would like to acknowledge Mert Sudagidan for his scientific
assistance during the PFGE study, Elif Sinem Celik for her contribution
to the bacterial isolation and further flavor profiling of coculturegrowths in her thesis study, Elcin Soydemir for the phage
sensitivity tests of the isolates in her thesis study, and Hatice
Yavuzdurmaz for her contribution to the bacterial isolation. This
study was supported by the Government Planning Institution under
the project “The Production of Cheese and Yoghurt Starter
Cultures and Lactase Enzyme for the Dairy Industry: Traditional and
Modern Solutions against Lactose Intolerance”. Prof. Dr. Nihat AKIN
is acknowledged for kindly providing yogurt samples that was used
for the isolation of microbial species.