Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12223-021-00885-x.pdf
Reference64 articles.
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2. Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M (2017) Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Sci Technol 79:316–325. https://doi.org/10.1016/j.lwt.2017.01.041
3. Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C, Jespersen L (2014) The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk mroduct in Ghana. Int J Food Sci 2014:1–11. https://doi.org/10.1155/2014/721067
4. Akhmetsadykova SH, Baubekova A, Konuspayeva G, Akhmetsadykova N, Faye B, Loiseau G (2015) Lactic acid bacteria biodiversity in raw and fermented camel milk. Afr J Food Sci Technol 6:84–88. https://doi.org/10.14303/ajfst.2015.026
5. Al haj OA, Al Kanhal HA, (2010) Compositional, technological and nutritional aspects of dromedary camel milk. Int Dairy J 20:811–821. https://doi.org/10.1016/j.idairyj.2010.04.003
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