Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

International Journal of Dairy Technology

Volumn 69, Issue 1, 2016, Pages 103-113

  Fguiri, Imen ^a   Ziadi, Manel ^b   Atigui, Moufida ^a   Ayeb, Naziha ^a   Arroum, Samira ^a   Assadi, Mouna ^a   Khorchani, Touhami ^a  

^a Arid Land Institute of Medenine   (Tunisia)

^b UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Camel milk; Cheese; Lactic acid bacteria; Lben; Raib; Smen

Indexed keywords

EID: 84954398436     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12226     Document Type: Article

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