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

BACTERIOCIN PRODUCTION AND PROBIOTIC PROPERTIES OF ENTEROCOCCUS SPP. ISOLATED FROM RAW MILK

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

Characterization of bacterocin-like substances produced by two local Lactobacillus paracasei subsp. paracasei strains

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

PURIFICATION AND SPECIFICATION OF BACTERIOCIN PRODUCED BY SOME Lactobacillus SPP. ISOLATED FROM FOOD

Effect of Bacteriocin on Soft Cheese

Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum

ENTEROCOCCI IN SOME DAIRY PRODUCTS

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products