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We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria and Enterobacteria). Monolayer culture and double...
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a prev...
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six List...
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753...
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be va...
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability to produce folat...
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the prod...
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a...
Zinc is an essential trace element in all organisms. A common method for the prevention of zinc deficiency is pharmacological supplementation, especially in a highly available form of a metalloprotein...
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...

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