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The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
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...
Type II diabetes mellitus (T2DM) is a chronic disease that has a worldwide prevalence which is expected to rise dramatically over the course of the next thirty years. The disease has reached pandemic ...
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...
Amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T utilised glucose, sucrose and starch as a sole carbon and energy source. The three substrates were completely depleted from MRS m...
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...
Two response surface methodologies involving central composite designs have been successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium sulphate, temperature and pH ...

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