Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. Experimental approach. Twelve...

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Autors principals:	Yasmine Saidi, Beatriz del Rio, Djamel Eddine Senouci, Begoña Redruello, Beatriz Martinez, Victor Ladero, Mebrouk Kihal, Miguel A. Alvarez
Format:	Artigo
Idioma:	Inglês
Publicat:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Col·lecció:	Food Technology and Biotechnology
Matèries:	camel’s milk lactic acid bacteria molecular identification acidifying capacity proteolytic activity biogenic amines
Accés en línia:	https://hrcak.srce.hr/file/356905
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