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Author

R. Myktybayeva

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Open access 2026

Characterization of lactic acid bacteria isolated from shubat

Abstract Fermented camel milk products represent a promising source of lactic acid bacteria (LAB) with potent probiotic potential. However, comprehensive data on the physiological, biochemical, and molecular characteristics of LAB isolated from traditional Kazakh shubat remain scarce. This study aimed to isolate, ident...

A. Orazov, R. Myktybayeva, B. Kadraliyeva et al. · 0 citations

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