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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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Main Authors: Saidi, Yasmine, del Rio, Beatriz, Senouci, Djamel Eddine, Redruello, Begoña, Martinez, Beatriz, Ladero, Victor, Kihal, Mebrouk, Alvarez, Miguel A.
Formato: Artigo
Idioma:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Assuntos:
Original Scientific Papers
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7709455/
https://ncbi.nlm.nih.gov/pubmed/33281482
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6598
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