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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Yasmine Saidi, Beatriz del Rio, Djamel Eddine Senouci, Begoña Redruello, Beatriz Martinez, Victor Ladero, Mebrouk Kihal, Miguel A. Alvarez
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
سلاسل:	Food Technology and Biotechnology
الموضوعات:	camel’s milk lactic acid bacteria molecular identification acidifying capacity proteolytic activity biogenic amines
الوصول للمادة أونلاين:	https://hrcak.srce.hr/file/356905
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!