Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk

Lactic acid bacteria (LAB) are the dominant and advantageous microorganisms of raw and fermented camel milk; these bacteria have the potential to develop functional camel-milk-derived products and can be used in dairy technology. This article presents data on the diversity of LAB, isolated from raw...

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Detalles Bibliográficos
Autores principales: Nagyzbekkyzy, Elvira, Sembayeva, Dinara, Sarsenova, Ainur, Mansurov, Nurlan, Moldabayeva, Altyn, Moldagulova, Nazira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Immunology and Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352067/
https://www.ncbi.nlm.nih.gov/pubmed/32676529
http://dx.doi.org/10.1016/j.dib.2020.105956

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352067/
https://www.ncbi.nlm.nih.gov/pubmed/32676529
http://dx.doi.org/10.1016/j.dib.2020.105956

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