PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.

USING OF SOME BIFIDOBACTERIA SPECIES AS BIOPRESERVATIVE CULTURES IN SOME DAIRY PRODUCTS

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Efficacy of Lactic Acid Bacteria Isolated from Some Fruits and Vegetables

Probiotic Properties and Bile Salt Hydrolase Activity of Some Isolated Lactic Acid Bacteria

ASSESSMENT OF PROBIOTIC PROPERTIES OF SOME MICROBIAL IN SIMULATED GASTROINTESTINAL TRACT ENIVRONMENT

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp