Molecular Identification of Potential Probiotic Lactic Acid Bacteria Strains Isolated from Egyptian Traditional Fermented Dairy Products

This study aimed to isolate, identify and determine the restrictive criteria for potential probiotic Lactic Acid Bacteria (LAB) strains from artisanal soft cheese (Karish cheese) made from raw buffalo's milk and kishk, traditional Egyptian dried fermented milk wheat based mixture. One hundred s...

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Veröffentlicht in:	Biotechnology (Faisalābād, Pakistan) Pakistan), 2016, Vol.15 (1-2), p.35-43
Hauptverfasser:	Abosereh, Nivien A., Ghani, Salem Abd El, Gomaa, Rasha S., Fouad, Mohamed T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Enterococcus faecium Lactobacillus Lactobacillus paracasei Triticum aestivum
Online-Zugang:	Volltext
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