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Physicochemical and microbiological study of âshmenâ, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

机译：撒哈拉牛奶（阿尔及利亚）制成的传统黄油（阿尔及利亚），物理化学和微生物学研究 - 由骆驼牛奶制成的传统黄油：乳酸菌和酵母的分离和鉴定

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Kacem Mourad; Karam Nour-Eddine;
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年度 2006
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1. Physicochemical and microbiological study of"shmen",a traditional butter made from camel milk in the Sahara(Algeria):isolation and identification of lactic acid acteria and yeasts [J] . Kacem Mourad, Karam Nour-Eddine Grasas y Aceites: International Journal of Fats and Oils . 2006,第2期

机译：撒哈拉沙漠地区由骆驼奶制成的传统黄油“ shmen”的理化和微生物学研究：乳酸菌和酵母的分离与鉴定
2. Microbiological study of naturally fermented Algerian green olives:isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth [J] . Kacem Mourad, Karam Nour-Eddine Grasas y Aceites: International Journal of Fats and Oils . 2006,第3期

机译：天然发酵的阿尔及利亚绿橄榄的微生物学研究：乳酸菌和酵母的分离和鉴定，以及橄榄发酵结束时获得的盐水溶液对植物乳杆菌生长的影响
3. Physico-chemical and Microbiological Analysis of Algerian Raw Camel＇s Milk and Identification of Predominating Thermophilic Lactic Acid Bacteria [J] . Merzouk Yamina, Chahrour Wassila, Zarour Kenza, 食品科学与工程：英文版 . 2013,第002期

机译：阿尔及利亚骆驼毛牛奶的理化和微生物学分析以及主要嗜热乳酸菌的鉴定
4. EFFECT OF THE TYPE OF STARTER CULTURE ADDED TO THE MILK POST-THERMIZATION ON THE COMPOSITION OF THE LACTIC ACID BACTERIA FLORA DOMINATING IN TRADITIONAL FULLY RIPENED GRAVIERA CHEESE [C] . J. Samelis, A. Kakouri Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：高温后牛奶发酵中添加的发酵剂类型对乳酸菌在完全全缘干酪干酪中的组成的影响
5. Characterizing immunomodulatory activity of lactic acid bacteria on cell types involved in innate immunity: Analysis of the effects of Lactobacillus rhamnosus R0011-derived milk ferments on macrophage polarization and of secretome effects on intestinal epithelial cell cytokine production. [D] . Jeffrey, Michael. 2015

机译：表征乳酸菌对涉及先天性免疫的细胞类型的免疫调节活性：鼠李糖乳杆菌R0011衍生的乳发酵液对巨噬细胞极化的影响以及分泌素对肠道上皮细胞细胞因子产生的影响。
6. Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes [O] . Yasmine Saidi, Beatriz del Rio, Djamel Eddine Senouci, 2020

机译：阿尔及利亚骆驼牛奶的非启动性乳酸菌的多相表征及其技术容纳
7. Isolation and Identification of Yeasts and Lactic Acid Bacteria from Local Traditional Fermented Camel Milk, Chal [O] . Baratali Zarei Yam 2015

机译：众多发酵骆驼牛奶，秩序酵母和乳酸菌的分离和鉴定

Physicochemical and microbiological study of âshmenâ, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

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Physicochemical and microbiological study of âshmenâ, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts