PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

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

TECHNOLOGICAL CHARACTERISTICS AND ANTIBACTERIAL ACTIVITIES OF Lactococcus lactis subsp. Lactis ISOLATES RECOVERED FROM LABAN RAYEB AND KARIESH CHEESE

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

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

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

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

Some bacteriological studies on bacteriocinogenic strains of lactic acid bacteria isolated from meat and meat products

ANTIMICROBIAL AND LIPOLYTIC ACTIVITIES OF SOME STRAINS OF Lactobacillus SPP. FROM EGYPTIAN MISH CHEESE AND MILK