Characterization of lactic acid bacteria isolated from Algerian arid zone raw goats milk
Author:
Publisher
Academic Journals
Subject
Agronomy and Crop Science,Genetics,Molecular Biology,Applied Microbiology and Biotechnology,Biotechnology
Link
http://academicjournals.org/journal/AJB/article-full-text-pdf/E80E27D32701
Cited by 23 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Functional metabolites of probiotic lactic acid bacteria in fermented dairy products;Food and Humanity;2024-12
2. Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening;IOP Conference Series: Earth and Environmental Science;2024-07-01
3. Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese;Foods;2024-06-26
4. Isolation of Amylolytic Lactic Acid Bacteria from Cow, Goat and Sheep Milk in Yola Town, Adamawa State, Nigeria;International Journal of Innovative Science and Research Technology (IJISRT);2024-04-27
5. Isolation of 60 strains from fermented milk of mares and donkeys in Algeria and identification by 16S rRNA sequencing of lactobacilli: Assessment of probiotic skills of important strains and aromatic productivity power;Veterinary World;2024-04
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