Evaluation of selected functional traits in lactic acid bacteria isolated from Algerian Makatia goat milk for food applications

Evaluation of selected functional traits in lactic acid bacteria isolated from Algerian Makatia goat milk for food applications

While studies on the health aspects of lactic acid bacteria (LAB) may receive more attention from the scientific community, the focus on the technological aspects of these bacteria has also become equally important, as these bacteria possess physiological properties that qualify them for use in var...

Full description

Saved in:
Bibliographic Details
Main Authors: Ahmed Saci, Samia Gharbi, Fatima Djadouni, Noureddine Karkachi
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2025-08-01
Series:Acta Biologica Slovenica
Subjects:
Lactic acid bacteria
Technological properties
Goat milk
Food preservation
Food spoilage
Fermentation
Online Access:https://journals.uni-lj.si/abs/article/view/21735
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items