@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_9169f869
  rdf:value "A pure culture, mostly consisting of lactic acid bacteria, with desired properties, used to ensure the formation of the characteristic structures, tastes and aromas of fermented milk, meat and vegetable products such as yogurt, butter, cheese, sausage, pickles, olives, and silage."@en ;
  ns0:hasSource "Translated from http://terim.tuba.gov.tr/" ;
  dc:created "2026-01-14T13:46:43"^^xsd:dateTime .

agrovoc:c_16046 skos:definition agrovoc:xDef_9169f869 .