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

By Christoph Jans, Joséphine Bugnard, P. Njage, C. Lacroix, L. Meile. 2012

97 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ac9d9e02457b622abd2b84d88df79fbd2dd1ef85

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In Food Science

1. R. Ross
2. Paul D. Cotter
3. T. Beresford

In Molecular Biology

1. R. Ross
2. Orla O'Sullivan
3. Paul D. Cotter
4. G. FitzGerald
5. C. Stanton

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “In natu- rally fermented camel milk, Streptococcus infantarius ssp. infantarius dominates, with significant populations of Lactococcus lactis ssp. lactis, S. thermophilus and L. helveticus also detected (Jans et al., 2012).”