An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt
Maryam Azizkhani, Per E. J. Saris, Mehdi Baniasadi
Topics & Concepts
KefirProbioticFood scienceListeria monocytogenesPenicilliumAspergillus nigerAntimicrobialStaphylococcus aureusBiologyMicrobiologyFermentationAntibacterial activityBacteriaLactic acidGeneticsProbiotics and Fermented FoodsAnimal Diversity and Health StudiesProtein Hydrolysis and Bioactive Peptides