ISOLATION AND CHARACTERIZATION OF THE DOMINANT LACTIC ACID BACTERIA IN THE TRADITIONAL EGYPTIAN RAYEB MILK AND THEIR USE IN THE MANUFACTURE OF STIRRED YOGHURT
KHALID ABDULLAH SALEH AL-RUBAYYI;
Abstract
ABSTRACT
The aim of this study was to:1- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their techno
The aim of this study was to:1- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their techno
Other data
| Title | ISOLATION AND CHARACTERIZATION OF THE DOMINANT LACTIC ACID BACTERIA IN THE TRADITIONAL EGYPTIAN RAYEB MILK AND THEIR USE IN THE MANUFACTURE OF STIRRED YOGHURT | Other Titles | عزل وخصائص بكتريا حمض اللاكتيك السائدة فى اللبن الرايب المصرى واستخدامها فى صناعة اليوجورت المقلب | Authors | KHALID ABDULLAH SALEH AL-RUBAYYI | Keywords | ISOLATION AND CHARACTERIZATION OF THE DOMINANT LACTIC ACID BACTERIA IN THE TRADITIONAL EGYPTIAN RAYEB MILK AND THEIR USE IN THE MANUFACTURE OF STIRRED YOGHURT | Issue Date | 2011 | Description | ABSTRACT The aim of this study was to:1- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their techno |
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