Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Properties

BACKGROUND: Camel milk is amongst valuable food sources in Iran. On the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product. OBJECTIVES: The objectives of the present research were the...

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Detalles Bibliográficos
Autores principales: Davati, Nafiseh, Tabatabaee Yazdi, Farideh, Zibaee, Saeed, Shahidi, Fakhri, Edalatian, Mohammad Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Kowsar 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4458354/
https://www.ncbi.nlm.nih.gov/pubmed/26060561
http://dx.doi.org/10.5812/jjm.8(5)2015.16750

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4458354/
https://www.ncbi.nlm.nih.gov/pubmed/26060561
http://dx.doi.org/10.5812/jjm.8(5)2015.16750

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