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

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

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

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

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

ENCAPSULATION OF Lactobacillus reuteri AND USE IT IN THE PRODUCTION OF LACTIC ACID BY WHEY.

Antifungal activity of lactic acid bacteria in vitro and in situ as bio-preservative

PRODUCTION OF LACTIC ACID BY Lactobacillus plantarum IN SEMI SOLID STATE FERMENTATION USING SOME RAW STARCHY MATERIALS.

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese