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Phenotypic and Genotypic Identification of the Most Acidifiers LAB Strains Isolated from Fermented Food |
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| Authors: | Atfaoui Khadija Omar Bouhnik Abdessamad Ettouil Rachid Ijoub Imane Ouryemchi Hicham Harhar Mohammed Ouhssine |
| Affiliation: | 1.Laboratory of Natural Resources and Sustainable Development, Faculty of Sciences, Kenitra, B.P 242, Morocco ;2.Centre de Biotechnologie Végétale et Microbienne, Biodiversité et Environnement, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco ;3.Materials, Nanotechnology, and Environment Laboratory LMNE, Faculty of Sciences, Mohammed V University in Rabat, BP1014-, Rabat, Morocco ; |
| Abstract: | Biology Bulletin - Over 18 strains of lactic acid bacteria “LAB” isolated from different traditionally fermented products mainly sourdough and fermented vegetables, have been... |
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