2018•PharmaNutritionRequires access

Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum

Belal J. Muhialdin, Hussein L. Algboory

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Key concepts: Lactobacillus plantarum, Food science, Antimicrobial, Fermentation, Shigella dysenteriae, Camel milk, Pasteurization, Antibacterial activity

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Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum — Research Paper | ScholarLens