Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production

Survival of some Probiotics in Bio-Yoghurt Production

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Preparing of bacterial probiotic from Lactobacillus sp.

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus Paracasei Strain and It’s Impact on Yoghurt Properties

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt