Abstract:The present study investigated inhibition of multiple food related pathogens in raw and pasteurised camel milk during fermentation with four novel Lactococcus lactis strains. All pathogens alone in camel milk reached 8.0 log(CFU mL -1 ). When the pathogens were cultivated with L. lactis MS22333 or MS22337 they were reduced between 0.9-6.0 log(CFU mL -1 ). L. lactis MS22314 and MS22336 showed no antimicrobial activity.Bad hygiene and lack of cooling facilities have resulted in spontaneously fermented African ca… Show more
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