Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties

Author:

Badis A.,Guetarni D.,Moussa-Boudjemâa B.,Henni D.E.,Tornadijo M.E.,Kihal M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Microbiological and biochemical characteristics of canestrato pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001

2. Comparison of acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and valdeteja cheese;Alonso-Calleja;Lett. Appl. Microbiol.,2002

3. The growth and sugar utilization by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from maerket yogourt;Amoroso;Lait,1989

4. Anonymous, 2000a. Stastiques Agricoles, 1990–1999. -Série B, superficies et production. ONS (Office National des Statistiques), Algiers, Algeria.

5. Anonymous, 2000b. Note de conjoncture sur les performances zootechniques des élevages bovins laitiers en Algerie 1999–2000. Institut Technique des élevages (ITELV), Algiers, Algeria, 26pp.

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