Fatima Zohra Chachoua

Preliminary study on the antagonistic effect of lactic acid bacteria isolated from dried and salted camel meat (Kadid) – A traditional processed meat product from Southwestern Algeria – against selected microbial contaminants

Camel meat, as a food source, contributes significantly to achieving food security in the southern regions of Algeria. It is used to prepare a traditionally processed meat, known locally as ‘Kadid’, which involves drying fresh camel meat in the open air to extend its shelf life. This preservation ability is attributed...