Dominant Lactic Acid Bacteria and Their Antimicrobial Profile from Three Fermented Milk Products from Northern Namibia

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ISSN Print: 2327-5081
ISSN Online: 2327-509X
www.scirp.org/journal/jbm
E-mail: jbm@scirp.org

"Dominant Lactic Acid Bacteria and Their Antimicrobial Profile from Three Fermented Milk Products from Northern Namibia"
written by L. N. Heita, A. Cheikhyoussef,
published by Journal of Biosciences and Medicines, Vol.2 No.9, 2014

has been cited by the following article(s):

[1]	Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon
	Journal of Pharmaceutical Research International, 2021

[2]	EFFETS DE LA FERMENTATION ET DE L'AJOUT DU SIROP DE DATTE SUR LA QUALITE DU LAIT DE CHAMELLE
	Revue des bio …, 2021

[3]	Variation des paramètres physico-chimiques et biochimiques au cours de la préparation du Raib à partir du lait de chamelle.
	Revue des …, 2019

[4]	Variation in physico-chemical and biochemical parameters during the preparation of Raib from camel milk
	Doctoral dissertation, 2019

[5]	The art of mabisi production: A traditional fermented milk
	2019

[6]	Variation des paramètres physico-chimiques et biochimiques au cours de la préparation du Raib à partir du lait de chamelle
	2019

[7]	Therapeutic aptitude of fermented camel milk: case of antimicrobial activity of whey proteins
	2018

[8]	Traditional fermented foods and beverages of Namibia
	Journal of Ethnic Foods, 2017

[9]	EFFECTS OF FERMENTATION AND ADDITION OF DATE SYRUP ON THE QUALITY OF CAMEL MILK
	HAROUN

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