Survival and stability of free and nanoencapsulated Lactobacillus casei under simulated gastrointestinal fluid and thermal conditions

Application of Encapsulation to Improve Viability of Bifidobacterium Bifidum DSM20082 in Zabady Containing some Herbs

Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products

IN VITRO EVALUATION OF ENCAPSULATED PROBIOTIC BACTERIA SUPPLEMENTATION TO RUMINANT RATIONS

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

Different formulation approaches to improve the survivability of probiotics in the digestive tract

EFFECT OF PROBIOTIC ON IN VITRO RABBIT CECUM FERMENTATION, CHEMICAL ANALYSIS AND IN VITRO DIGESTIBILITY

Preparing of bacterial probiotic from Lactobacillus sp.

Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

Survival of some Probiotics in Bio-Yoghurt Production