Studies on Utilization of Probiotic as Functional Starter Culture for the Food Fermentation
Hebat Allah Ibrahim Abdelazeem Youssef;
Abstract
The objective of this study was summarized in the following points:
- Screening of the probiotic characteristics of four Lactobacillus strains and one Bifidobacterium.
- Screening the antimicrobial and antagonistic effect of the probiotic strains against
- Screening of the probiotic characteristics of four Lactobacillus strains and one Bifidobacterium.
- Screening the antimicrobial and antagonistic effect of the probiotic strains against
Other data
| Title | Studies on Utilization of Probiotic as Functional Starter Culture for the Food Fermentation | Authors | Hebat Allah Ibrahim Abdelazeem Youssef | Keywords | Studies on Utilization of Probiotic as Functional Starter Culture for the Food Fermentation | Issue Date | 2012 | Description | The objective of this study was summarized in the following points: - Screening of the probiotic characteristics of four Lactobacillus strains and one Bifidobacterium. - Screening the antimicrobial and antagonistic effect of the probiotic strains against |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 116641p7267.pdf | 1.29 MB | Adobe PDF | View/Open |
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