Technological and genotypic characteristics of lactic acid bacteria isolated from Algerian artisanal dairy products

Author:

Bouchibane Malika,Cheriguene Abderrahim,Chougrani Fadela,Bououdina MohamedORCID,Kaced Amel,Dahou Abdelkader Elamine,Benbouziane Bouasria,Saada Djamel Ait

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference58 articles.

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2. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties;Albayrak;LWT,2021

3. Antimicrobial activity and probiotic properties of lactic acid bacteria isolated from traditional fermented dairy products;Ali;Journal of Modern Research,2020

4. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006

5. In vitro antibacterial activity of lactic acid bacteria isolated from goat raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections;Amina;South Asian Journal of Experimental Biology,2016

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