The characterization of Lactobacillus strains in camel and bovine milk during fermentation: A comparison study

This study aims to compare the characterization of three Lactobacillus strains (L. helveticus, L. acidophilus, and L. paracasei subsp. paracasei) in camel milk and bovine milk during fermentation. Our finding showed that the average total viable counts of all three Lactobacilli strains in both milk...

詳細記述

書誌詳細

出版年:	Heliyon
主要な著者:	Omar A. Alhaj, Zeineb Jrad, Olfa Oussaief, Haitham A. Jahrami, Leena Ahmad, Mohammad A. Alshuniaber, Bhavbhuti M. Mehta
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-11-01
主題:	Camel milk Bovine milk Lactobacillus Fermentation Proteolytic activity
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2405844024161932