Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

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Author

Date

2012-07

Type

Journal Article

ETH Bibliography

yes

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Publication status

published

External links

Journal / series

LWT - Food Science and Technology

Volume

47(2)

Pages / Article No.

371 - 379

Publisher

Elsevier

Subject

Camel milk; Dairy fermentation; Streptococcus agalactiae; Streptococcus infantarius; Bacteriocin

Organisational unit

03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)

Notes

Received 8 August 2011, Accepted 27 January 2012, Available online 6 February 2012.

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