Polyphasic characterisation of non-starter lactic acid bacteria from Algerian raw camel's milk and their technological aptitudes
Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products.Experimental approach. Twelve r...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116138 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 3 ; str. 260-272 |
| Glavni autori: | Saidi, Yasmine (Author), Rio, Beatriz del, Senouci, Djamel Eddine, Redruello, Begoña, Martinez, Beatriz, Ladero, Victor, Kihal, Mebrouk, Alvarez, Miguel A. |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.03.20.6598 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.03.20.6598Food technology and biotechnology (Online)
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