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Camel milk Lactococcus lactis subsp. cremoris: a biocontrol agent against Staphylococcus aureus for fresh beef biopreservation

BackgroundThe increasing demand for natural food preservation methods has drawn attention to lactic acid bacteria (LAB) due to their antimicrobial potential. In this study, two mixed LAB cultures (MCP1 and MCP2), composed of four Lactococcus lactis subsp. cremoris strains isolated from Algerian drom...

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Principais autores: Bilal Latreche, Nabila Brahamia, Esma Bendjama, Lotfi Loucif, Ibtissem Sanah, Fairouz Djeghim, Mohammed Messaoudi, Irene Giordano, Jean-Marc Rolain, Maria D’Elia, Luca Rastrelli, Samira Becila
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2026-01-01
Serier:Frontiers in Nutrition
Fag:
lactic acid bacteria
camel milk
MALDI-TOF MS
16S rRNA gene sequencing
Staphylococcus aureus
biopreservation
Online adgang:https://www.frontiersin.org/articles/10.3389/fnut.2025.1683200/full
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