EXOPOLYSACCHARIDE PRODUCTION BY DAIRY LACTIC ACID BACTERIA: I. ISOLATION, CHARACTERIZATION OF EPS-PRODUCING CULTURES AND EFFECT OF MEDIUM SUPPLEMENTATION AND-CULTURE CONDITIONS

ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Isolation, Characterization and Identification of Lactic Acid Bacteria as Probiotic

Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives

Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties

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

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

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

Screening of β-galactosidase enzyme production by probiotic lactic acid bacteria isolated from raw and fermented milk

Isolation and identification of halophilic bacteria producing exopolysaccharides from whey and milk permeate