Camel milk has been regarded as a potential nutritional and therapeutic food source across
various arid and semi-arid regions. Camel milk composition is comparable to cow milk with …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

The manufacture of fermented milk products has a long history, and these products were
initially produced either from spontaneous fermentation or using a batch of previously …

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been
widely applied in food fermentation worldwide. Milk fermentation process has been relied on …

Although Candida albicans remains the main cause of candidiasis, in recent years a
significant number of infections has been attributed to non-albicans Candida (NAC) species …

Chinese sauerkraut (also known as “PaoCai”), a kind of sound fermented vegetable product,
is widely consumed in China. Changes of lactic acid bacteria flora throughout spontaneous …

Simple Summary The camel milk market was limited for a long time by its almost exclusive
self-consumption use in nomadic camps. Significant development has been observed for the …

Camel milk is the mainstay for millions of people in arid and semi-arid environments. In
these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some …

Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar
properties such as lactic acid production, which is an end product of the fermentation. LAB …

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …