Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

Antimicrobial effect of isolated lactic acid bacteria and Bacillus spp.

EFFECT OF LACTIC ACID PRODUCING BACTERIA ON SOME POTENTIAL PATHOGENS IN SAUSAGE

The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat

Prevalence and behaviour of aeromonas hydrophila in raw milk and pefrigerated soft cheese

Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.

BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK

Exploring antimicrobial activity of Lactobacillus spp. (probiotics) isolated from raw cow’s milk against Staphylococcus aureus causing bovine mastitis