Antibacterial Bioactivity of Some Lactic Acid Bacteria Isolated from Various Egyptian Products

TECHNOLOGICAL CHARACTERISTICS AND ANTIBACTERIAL ACTIVITIES OF Lactococcus lactis subsp. Lactis ISOLATES RECOVERED FROM LABAN RAYEB AND KARIESH CHEESE

Antibacterial activity of lactobacilli strains isolated from Laban Rayeb “Egyptian traditional fermented milk” against Pseudomonas <i> fluorescens <i> and Escherichia <i> coli <i> in vitro

Isolation and Identification of Antimicrobial Producing Lactic Acid Bacteria from Local Egyptian Dairy Products

PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Probiotic Characterization of Limosilactobacillus and Lactiplantibacillus Strains Isolated from Traditional Egyptian Dairy Products

INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

THE PROTECTIVE ACTION OF BACTERIOCINS PRODUCED BY SELECTED STRAINS OF LACTIC ACID BACTERIA AGAINST COMMON PATHOGENIC BACTERIA IN DOMIATI CHEESE

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM EGYPTIAN SALTED FOOD

APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT