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

Selection of Microencapsulation Method to Improve Antimicrobial Agents Production by Some <i>Lactobacillus </i> Species and<i> Propionbacterium thoenii </i>in Dairy Products

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

Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY

EVALUATION OF LACTOBACILLI PROPERTIES AND THEIR ANTIBACTERIAL SUBSTANCES BY USING SWEET WHEY AS GROWTH MEDIUM AGAINST PATHOGENIC BACTERIA

MANUFACTURE OF ACIDOPHILUS AND BIOGARDE ICE MILK

Encapsulation of Lactobacillus rhamnosus in alginate, pectin and whey protein targeting colon cancer

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.