Tag Archives: lactic acid bacteria

The effect of saline concentration and storage temperature in the quality of Sharri cheese

Author:

Mergim Mestani 1, Xhavit Ramadani 1, Tahire Maloku Gjergji 2, Hajrip Mehmeti 1, Arsim Ademi 3 and

Ibrahim Mehmeti 1,3 *

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Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality

Author: Hasan Tanguler 1, Gulden Gunes 2 and Huseyin Erten 2*

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Characterization of Lactic acid bacteria isolates from Inner Mongolia traditional meat sausages for their potential use as starter cultures

Author: Yan Duan 1, Wenrui Guo 2, Zhimin Jin 1, Liga Tong 1, Lihua Zhao 1 and Ye Jin 1*

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Enrichment of vitamin B12 and B6 and lowering cholesterol levels of eggs by lactic acid bacteria

Author: Abdur-Rahman A. Al-Fataftah 1, S. M. Herzallah 2*, F. Mabood 3 and K. Alshawabkeh 1

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Application of lactic acid bacteria, yeast and bacillus as feed additive in dairy cattles

Author: Liang Chen 1, 2, Chuanshe Zhou 2, Gang Liu 2*, Hongmei Jiang, Qi Lu 2, Zhiliang Tan 2, Xiaosong Wu 3*   and Jun Fang 1*

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Administration of lactic acid bacteria to enhance synthesis of vitamin B12 and B6 and lower cholesterol levels in poultry meat

Author: Abdur-Rahman A. Al-Fataftah 1 , S. M. Herzallah 2*, K. Alshawabkeh 1 and Salam A. Ibrahim 3

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Nutritional requirements and amino acids utilization by lactic acid bacteria from wine – A short review

Author: Maria C. Manca de Nadra *, Mario E. Arena and Fabiana M. Saguir

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Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs

Author: İbrahim Çakır

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Determination of biogenic amines in a fermented beverage, boza

Author: Serap Cosansu

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Production, proximate and nutritional evaluation of sweet potato curd

Author:  Smita H. Panda, S. K. Naskar and R. C. Ray *

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