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

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...

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Bibliographic Details
Main Authors: Omar A. Alhaj, Zeineb Jrad, Olfa Oussaief, Haitham A. Jahrami, Leena Ahmad, Mohammad A. Alshuniaber, Bhavbhuti M. Mehta
Format: Article
Language:English
Published: Elsevier 2024-11-01
Series:Heliyon
Subjects:
Camel milk
Bovine milk
Lactobacillus
Fermentation
Proteolytic activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024161932

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http://www.sciencedirect.com/science/article/pii/S2405844024161932

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