Physicochemical and microbiological study of "shmen", a traditional butter made from camel milk in the Sahara (Algeria): Isolation and identification of lactic acid bacteria and yeasts

Grasas y Aceites

Volumn 57, Issue 2, 2006, Pages 198-204

  Mourad, Kacem ^b   Nour Eddine, Karam ^a  

^a UNIVERSITY OF ORAN   (Algeria)

^b NONE   (Algeria)

Author keywords

Camel milk; Lactic acid bacteria; Traditional butter; Yeast

Indexed keywords

BACILLI; DAIRIES; LACTIC ACID; SODIUM CHLORIDE; YEAST;

CAMEL MILKS; ENTEROCOCCUS FAECIUM; ISOLATION AND IDENTIFICATION; LACTIC ACID BACTERIA; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS SSP. CREMORIS; TRADITIONAL BUTTER;

AEROBIC BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC GELIDUM; LEUCONOSTOC PSEUDOMESENTEROIDES;

EID: 33847737778     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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