Molecular identification of pathogenic yeast from yoghurt

PREVALENCE OF YEAST IN SOME CHICKEN MEAT PRODUCTS

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

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

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

IMPACT OF PROBIOTICS ON YEASTS AND MOULDS TO IMPROVE QUALITY OF SOME DAIRY PRODUCTS

PREVALENCE OF AEROBIC SPORE FORMING BACILLI WITH SPECIAL REFERENCE TO BACILLUS CEREUS IN YOGHURT AND RICE BUDDING

PREVALENCE OF ENTEROBACTERIACEAE IN RAW MILK

PREVALENCE OF MOULD AND YEAST IN SOME DAIRY PRODUCTS SOLD IN MENOFIA GOVERNORATE

Isolation and Genotypic Identification of Some Spoilage and Pathogenic Microbes from Yogurt