ANTIFUNGAL SUBSTANCES FROM SOME LACTIC ACID BACTERIA AND PROPIONIBACTERIA FOR USE AS FOOD PRESERVATIVES

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

THE USE OF ANTIFUNGAL ACTIVITY OF Lactobacillus plantarum DSMZ20191 IN BIOPRESERVATION OF DIETS USED FOR FEEDING OF THE NILE TILAPIA(Oreochroms niloticus) FINGERLINGS

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

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

Preparing of bacterial probiotic from Lactobacillus sp.

Control of Clostridium perfringens ATCC13700 in Dairy Products Using Bacteriocin Plantaricin UG1

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

Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis