Isolation, identification, and biochemical characterization of five <i>Lacticaseibacillus</i> strains from Oggtt: A traditional fermented and dried buttermilk-Reference-Cited by-同舟云学术

Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk

Published:2022-11-12 Issue:2 Volume:11 Page:1040-1050
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Hassan Ashwak A.‐M.¹,Sakr Sally S.¹²^ORCID,Ali Asmahan A.²³^ORCID,Mohamed Ahmed Isam A.⁴^ORCID,Elkashef Hany¹

Affiliation:

1. Dairy Science Department, Faculty of Agriculture Cairo University Giza Egypt

2. Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine, Qassim University Buraydah Saudi Arabia

3. Department of Biotechnology and Food Safety National Food Research Centre Khartoum Sudan

4. Department of Food Science and Nutrition College of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3140

Reference37 articles.

1. Determination of chemical composition, and storage on dried fermented goat milk product (Oggtt)

2. Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk

3. Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product

4. Isolation and screening of lactic acid bacteria associated with the gastrointestinal tracts of abalone at various life stages for probiotic candidates

5. Heterologous Biosynthesis of Five New Class II Bacteriocins From Lactobacillus paracasei CNCM I-5369 With Antagonistic Activity Against Pathogenic Escherichia coli Strains

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