In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: enhancing sustainable foods
Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processed for the identification of LAB strains based on b...
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
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Frontiers Media S.A.
2024-07-01
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| Saila: | Frontiers in Sustainable Food Systems |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1437201/full |