PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.

ENTEROCOCCI IN SOME DAIRY PRODUCTS

ISOLATED NON-STARTER LACTIC ACID BACTERIA USED TO IMPROVE KAREISH CHEESE QUALITY

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

PHENOTYPIC CHARACTERIZATION AND MOLECULAR IDENTIFICATION OF SOME LACTIC ACID PRODUCING BACTERIA IN RAW MILK OF DIFFERENT ANIMAL SPECIES

BACTERIOCIN PRODUCTION AND PROBIOTIC PROPERTIES OF ENTEROCOCCUS SPP. ISOLATED FROM RAW MILK

USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING

Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria