Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture.
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DOI: 10.1007/s12223-021-00885-x
Abstract: This study aimed to isolate lactic acid bacteria (LABs) of technological interest from Moroccan camel milk and select starter or adjunct culture for dairy product manufacturing. The phenotypic and biochemical identification of 47 isolates revealed… read more here.
Keywords: camel milk; acid bacteria; moroccan camel; lactic acid ... See more keywords