title: IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT
abstract: The importance of fermented dairy products for human nutrition cannot be overestimated. Despite the existence of many scientific studies on fermentation processes in the production of dairy products from cow's milk, the number of works dealing with national fermented dairy products based on camel's milk is limited. Worldwide, most of these beverages are mixed fermentation products. The study of lactic acid and alcoholic fermentation has gained a fairly wide scientific popularity, but the peculia
journal: Mechanics and Technologies