Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk
Abstract Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Inter...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Wiley
2022-06-01
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| سلاسل: | Food Bioengineering |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://doi.org/10.1002/fbe2.12020 |
| الوسوم: |
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