Antimicrobial Properties of Lactic Acid Bacteria Isolated from Moroccan Camel Meat for Natural Food Preservation
Lactic acid bacteria (LAB) are valuable natural bio-preservatives due to their ability to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. This study aimed to isolate and characterize LAB from Moroccan camel meat and evaluate their antimicrobial potential a...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-04-01
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| Series: | Biology and Life Sciences Forum |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2673-9976/56/1/29 |
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