IMPACT OF LACTIC ACID BACTERIA AND BIFIDOBACTERIUM ON THE SURVIVAL OF BACILLUS SUBTILUS DURING FERMENTATION OF WHEAT SOURDOUGH

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Mohamed Fawzy Ramadan Hasanien
Journal: Journal of Food Processing and Preservation Wiley Volume:
Keywords : IMPACT , LACTIC ACID BACTERIA , BIFIDOBACTERIUM ON , SURVIVAL    
Abstract:
The aim of this work was to monitor the survival of rope-forming Bacillus subtilus ATCC6633 during three stages of sourdough fermentation with or without Lactobacillus acidophilus 20552 and/or Bifidobacterium lactis Bb 12. Strains of lacti
    
     
 
       

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  • Mohamed Fawzy Ramadan Hasanien, "Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains", Elsevier, 2016 More
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  • Mohamed Fawzy Ramadan Hasanien, "Cold-pressed oregano (Origanum vulgare) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties", Springer, 2016 More
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  • Mohamed Fawzy Ramadan Hasanien, "Functional characteristics, nutritional value and industrial applications of Madhuca longifolia seeds: an overview", Springer, 2016 More

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