Fermentation of Multi-Targeted Products: A statistical Approach Discussed the Production of Cell Wall Hydrolytic Enzymes from Streptomyces rochei for Pathogenic Fungi biocontrol

Fermentative Production, Characterization and Antimicrobial Activity of Chitosan from Some Zygomycetes Fungi

Control of the Toxigenic Fungi Affecting Fig Fruits Quality

Mycotoxins in fermented foods: A comprehensive review

Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reac

A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.

SPINY CACTUS PEEL WASTE AS SUITABLE SUBSTRATE FOR GROWING Saccharomyces cerevisae AND Saccharomyces bulardii

Implementation of Different Fermentation Techniques For Induction of Tannase and Gallic Acid Using Agro-residues Substrates

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

Citric Acid Production by Aspergillus flavus Using Sugarcane Bagasse Via Solid-State Fermentation