Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives

Isolation, Characterization and Identification of Lactic Acid Bacteria as Probiotic

ISOLATION AND CHARACTERIZATION OF A POTENTIALLY PROBIOTIC LACTOBACILLUS DELBRUEKII SSP. LACTIS FROM QARISH CHEESE

Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese

Isolation of Some Lactic Acid Bacteria from Poultry and Evaluation for Their Probiotic Features

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus Paracasei Strain and It’s Impact on Yoghurt Properties

CHARACTERIZATION, IN-VITRO EVALUATION OF PROBIOTIC POTENTIAL AND ANTAGONISTIC ACTIVITY OF SELECTED LACTIC ACID BACTERIA STRAINS ISOLATED FROM NATURAL ORIGIN AGAINST SOME HUMAN PA

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

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

Efficacy of Lactic Acid Bacteria Isolated from Some Fruits and Vegetables