EVALUATION OF LACTOBACILLI PROPERTIES AND THEIR ANTIBACTERIAL SUBSTANCES BY USING SWEET WHEY AS GROWTH MEDIUM AGAINST PATHOGENIC BACTERIA
The increasing demand of consumers who look for natural safe products and associated health risks of chemically treated and refined goods food products led to the introduction of alternative technologies for Preservation and maintenance of dietary freshness. One of such Preservation technology requi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2020-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_153539_5c40cbcdebbe020602754bdc4fccd59f.pdf |