Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk

Lactic acid bacteria (LAB) are the dominant and advantageous microorganisms of raw and fermented camel milk; these bacteria have the potential to develop functional camel-milk-derived products and can be used in dairy technology. This article presents data on the diversity of LAB, isolated from raw...

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Bibliographische Detailangaben
Veröffentlicht in:Data Brief
Hauptverfasser: Nagyzbekkyzy, Elvira, Sembayeva, Dinara, Sarsenova, Ainur, Mansurov, Nurlan, Moldabayeva, Altyn, Moldagulova, Nazira
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2020
Schlagworte:
Immunology and Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7352067/
https://ncbi.nlm.nih.gov/pubmed/32676529
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2020.105956
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