EKB Journal Management System

Keywords = Lactobacillus sp

Number of Articles: 6

1		Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.
	Volume 66, Issue 12, December 2023, Page 207-215
	Osama Sharaf; Gamal A. Ibrahim; Ayman A Mahammad
	View Article \| PDF 225.04 K \| View on SCiNiTO

2		Probiotic Characterization of Limosilactobacillus and Lactiplantibacillus Strains Isolated from Traditional Egyptian Dairy Products
	Volume 14, Issue 10, October 2023, Page 227-234
	M. S. Darwish; M. Sh. Gomaa; Manar M. Goda
	View Article \| PDF 967.47 K \| View on SCiNiTO

3		Microbiota and its relationship with Inflammatory Bowel Diseases: An overview
	Volume 8, Issue 1, June 2023, Page 1-7
	Awatif Abid AlJudaibi; Basma M. Al-Hebshi; Effat A. Al-Judaibi
	View Article \| PDF 347.58 K \| View on SCiNiTO

4		THE IMPACT OF THE PROBIOTIC BACTERIA ON THE CONTAMINATED MICROBIAL OF THE FEMALE GENITAL TRACT AND ITS EFFECT ON THE IVF OUTCOME
	Volume 26, Special issue (2A), October 2018, Page 1175-1184
	Hagar E. Ali; K. A. El-Dougdoug; M. Y .Soliman; M. M. Hazaa; M. M M.M. Sowelam
	View Article \| PDF 404.49 K \| View on SCiNiTO

5		Preparing of bacterial probiotic from Lactobacillus sp.
	Volume 10, Issue 1, March 2013, Page 1-4
	Saad Khudair; Iman H. Qatia; Amal A. Halub; Nibal K. Mousa
	View Article \| PDF 132.52 K \| View on SCiNiTO

6		Polyphasic Approaches to Lactobacilli Identification: Comparison of Phenotypic, Genotypic and Spectroscopic Methods
	Volume 8, Issue 1, June 2011, Page 19-30

	View Article \| View on SCiNiTO

Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.