Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
Njage, Patrick Murigu Kamau
- Journal Article
Journal / seriesLWT - food science and technology
SubjectCamel milk; Dairy fermentation; Streptococcus agalactiae; Streptococcus infantarius; Bacteriocin
Organisational unit03626 - Lacroix, Christophe
NotesReceived 8 August 2011, Accepted 27 January 2012, Available online 6 February 2012.
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