Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products
The co-fermentation of modified camel milk with a yoghurt starter culture and <i>L. fermentum</i>, in combination with quinoa supplementation, enhanced fermentation efficiency, functional properties, and pro-biotic viability.
Authors
- Khalid A. Alsaleem (ORCID: https://orcid.org/0000-0001-8088-2047)
- Mona S. Almujaydil (ORCID: https://orcid.org/0000-0003-0622-1800)
- Amjad F. A. Alsadun
- Asmahan A. Ali (ORCID: https://orcid.org/0000-0002-7305-5155)
- Sally S. Sakr (ORCID: https://orcid.org/0000-0002-3655-6014)
- Raed Alayouni
- Mohammed Abdullah Aladhadh (ORCID: https://orcid.org/0000-0003-2070-5924)
- Thamer Aljutaily (ORCID: https://orcid.org/0000-0001-9981-0422)
- Hassan Barakat (ORCID: https://orcid.org/0000-0002-8358-4835)
- Mohamed F. Y. Hassan (ORCID: https://orcid.org/0000-0002-6027-3989)
- A. U. Hassan
Institutions
- Qassim University (SA)
- Sohag University (EG)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-12-05
- DOI
- https://doi.org/10.3389/fnut.2025.1703215
- Citations
- 2
- Primary Topic
- Animal Diversity and Health Studies
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- Qassim University