A total of 755 wild lactic acid bacteria (LAB), belonging to Lactococcus, Lactobacillus,
Enterococcus, Streptcoccus, Leuconostoc and Pediococcus isolated from Egyptian raw milk …

Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by
PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel …

Background Fresh milk and natural environmental conditions are used to produce traditional
cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter …

The aim of this work was to study the suitability of camel milk for the production of dairy
products by lactic acid fermentation. Sixty strains of lactic acid bacteria (LAB) were isolated …

The aim of this work was to identify the bacterial biodiversity of traditional Zabady fermented
milk using PCR-temporal temperature gel electrophoresis (PCR-TTGE) and PCR-denaturing …

Lactic acid bacteria possess several interesting properties of great economic importance.
Improvement and stabilization of these industrially important features are an active research …

The main objective of this study is to isolate and identify lactic acid bacteria (LAB) from
various Egyptian dairy products, examine their antibacterial and hemolysis potential, and …

Eighteen cultures of starter lactic acid bacteria with or without added adjunct cultures,
isolated from Egyptian dairy products, were evaluated in experimental Ras cheese for …

Some traditional fermented dairy products like Egyptian Karish cheese and traditional
fermented milk (Laban Zeer) are manufactured in farmhouses following traditional …

Biological food industry has increased economic importance of new Lactic Acid Bacteria
(LAB) with functional aspects such as health promoting and enhanced sensorial traits. The …