Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Production of functional fermented camel milk with Anti-Helicobacter pylori activity

The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter pylori activity. During a 35-day storage period, chemical (pH and acidity contents), sensory characteristics, an...

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Bibliographic Details
Main Authors: Yasaman Sadat Mostafavi, Maryam Salami, Massoud Amanlou, Maryam Moslehishad, Saeed Mirdamadi, Sepideh Moradi Marnilo
Format: Article
Language:English
Published: University of Tehran 2021-12-01
Series:Journal of Food and Bioprocess Engineering
Subjects:
fermentation
camel milk
probiotic
helicobacter pylori
inhibitory activity
sensory evaluation
Online Access:https://jfabe.ut.ac.ir/article_84419.html

Internet

https://jfabe.ut.ac.ir/article_84419.html

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