2021•Food ControlRequires access

Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10

Hussein L. Algboory, Belal J. Muhialdin

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Key concepts: Lactobacillus plantarum, Antimicrobial, Staphylococcus aureus, Fermentation, Food science, Chemistry, Antibacterial activity, Escherichia coli

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