Open AccessIdentification of lactic acid bacteria from fermented camel cheese produced in Saudi Arabia
Publication year - 2018
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/12.4.196-206
Subject(s) - lactic acid , fermentation , bacteria , camel milk , food science , fermentation in food processing , biology , identification (biology) , gram positive bacteria , chemistry , microbiology and biotechnology , botany , genetics