Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk
Lactic acid bacteria (LAB) are the dominant and advantageous microorganisms of raw and fermented camel milk; these bacteria have the potential to develop functional camel-milk-derived products and can be used in dairy technology. This article presents data on the diversity of LAB, isolated from raw...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | Data in Brief |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340920308507 |