In-vitro evaluation of the probiotic potential and the fermentation profile of Pediococcus and Enterococcus strains isolated from Moroccan camel milk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-023-03489-w.pdf
Reference59 articles.
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2. Ahmed S, Ashraf F, Tariq M, Zaidi A (2021) Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus. Ann Microbiol 71:1–33. https://doi.org/10.1186/s13213-021-01645-5
3. Alaoui Ismaili M, Saidi B, Zahar M, Hamama A, Ezzaier R (2016) Composition and microbial quality of raw camel milk produced in Morocco. J Saudi Soc Agric Sci 18:17–21. https://doi.org/10.1016/j.jssas.2016.12.001
4. Alp G, Aslim B (2010) Relationship between the resistance to bile salts and low pH with exopolysaccharide EPS production of Bifidobacterium spp. isolated from infants feces and breast milk. Anaerobe 162:101–105. https://doi.org/10.1016/j.anaerobe.2009.06.006
5. Ayyash M, Abushelaibi A, Al-Mahadin S, Enan M, El-Tarabily K, Shah N (2018) In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk. LWT 87:478–487. https://doi.org/10.1016/j.lwt.2017.09.019
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