Lactic acid bacteria Archives - Page 2 of 2 - International Network for Natural Sciences

Characterization of dominant cultivable lactic acid bacteria isolated from West Algerian raw camel’s milk and assessment of their technological properties

Saidi Yasmine, Senouci Djamel Eddine, Heddadji Miloud, Kihal Mebrouk

Int. J. Biosci.15( 3), 400-411, September 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.3.400-411

Key: Camel's milk Identification Lactic acid bacteria Microbiogical diversity Technological aptitude

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Isolation and characterization of potential probiotic bacteria from sahiwal cow gut

Shahid Zaman, Madeeha Gohar, Misbah Tubassam, Maria Qubtia, Shakira Ghazanfar, Muhammad Imran

Int. J. Biosci.15( 3), 261-271, September 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.3.261-271

Key: 16S rDNA gene Lactic acid bacteria Probiotic Sahiwal cow

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Role of probiotics in health and diseases

Dina M. Trabzuni

Int. J. Biosci.14( 2), 319-325, February 2019.

DOI: http://dx.doi.org/10.12692/ijb/14.2.319-325

Key: Allergy Autism Cholesterol Lactic acid bacteria Probiotics

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Identification of lactic acid bacteria from fermented camel cheese produced in Saudi Arabia

Leena M. Ahmad, Waseem Fatima

Int. J. Biosci.12( 4), 196-206, April 2018.

DOI: http://dx.doi.org/10.12692/ijb/12.4.196-206

Key: Camel Milk Fermented Camel cheese Lactic acid bacteria Probiotic Sensory properties

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Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

Fidèle Wend-bénédo Tapsoba, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, HadouHaro, Mamoudou Hama Dicko, Ndegwa Henry Maina

Int. J. Biosci.11( 6), 45-60, December 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.6.45-60

Key: Antimicrobial Exopolysaccharides Lactic acid bacteria Starter cultures Zoom-koom

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A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening

Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng

J. Bio. Env. Sci.11( 2), 187-193, August 2017.

Key: E. coli Lactic acid bacteria Lactobacillus kefiranofaciens ZW3 Mold count Mozzarella cheese Yeast

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The ceaseless significance of lactic acid bacteria

Jaya A. Gupta

Int. J. Biosci.10( 4), 310-322, April 2017.

DOI: http://dx.doi.org/10.12692/ijb/10.4.310-322

Key: Food fermentations Lactic acid bacteria

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Isolation, characterization and application of indigenous lactic acid bacteria in milk fermentation

Farah Nawaz, Sadia Mehmood, Shakira Ghazanfar S.S. Tahir, Naseem Rauf, Muhammad Imran

Int. J. Biosci.9( 6), 415-430, December 2016.

DOI: http://dx.doi.org/10.12692/ijb/9.6.415-430

Key: Indigenous starters Lactic acid bacteria Milk Nutrition

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Antimicrobial activity and antibiotic resistance of LAB isolated from Sudanese traditional fermented camel (Camelus dromedarius) milk gariss

A. I. Ahmed, B. E. Mohamed, N.M. E. Yousif, B. Faye, G. Loiseau

Int. J. Biosci.2( 11), 129-136, November 2012.

Key: Antibacterial activity Antibiotic resistance Camel Milk Fermentation Gariss Lactic acid bacteria

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Lactic acid bacteria

Characterization of dominant cultivable lactic acid bacteria isolated from West Algerian raw camel’s milk and assessment of their technological properties

Isolation and characterization of potential probiotic bacteria from sahiwal cow gut

Role of probiotics in health and diseases

Identification of lactic acid bacteria from fermented camel cheese produced in Saudi Arabia

Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening

The ceaseless significance of lactic acid bacteria

Isolation, characterization and application of indigenous lactic acid bacteria in milk fermentation

Antimicrobial activity and antibiotic resistance of LAB isolated from Sudanese traditional fermented camel (Camelus dromedarius) milk gariss

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