Publication | Closed Access

Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties

ProbioticProbiotic PotentialTechnological PropertiesFood FermentationLactic Acid BacteriaRaw Goat MilkFood MicrobiologyMicrobiologyProbioticsMedicineAntimicrobial ResistanceFood SafetyHealth Sciences