Abstract Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red for human consumption worldwide. nutritionally as good any conventional source, in fact has edge over beef or lamb due to its low intramuscular fat, cholesterol content, high iron content. quality function age, breed, type muscle consumed. Various te...

background and objective: constant use of limited number of lactic acid bacteria species in biopreservation can cause genetic degradation and or rising resistance against food pathogens or antimicrobial substances they produce. for this objective, a newly isolated strain of lactobacillus acidophilus possessing high antimicrobial activity was evaluated as a candidate for use in biopreservation. ...