Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Dina Y. Abdelghani"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbr
Externí odkaz:
https://doaj.org/article/c5d4b0234af549fb8159a58026a559a2
Autor:
Nouran Y. Fawzi, Dina Y. Abdelghani, Mohammed A. Abdel-azim, Catherine G. Shokier, Marina W. Youssef, Monica K. Gad El-Rab, Abdallah I. Gad, Khadiga A. Abou-Taleb
Publikováno v:
Annals of Agricultural Sciences, Vol 67, Iss 1, Pp 107-118 (2022)
Lactic acid bacteria (LAB) contribute to the fermentation of non-dairy cereal products such as rice milk and produce economic products like yoghurt and cheese. These bacteria also have a cytotoxicity activity against cancer cells. The current study i
Externí odkaz:
https://doaj.org/article/cf323990be6547f09d94e7bb69aa31e9
Autor:
Dina Y. Abdelghani, Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Emam A. Mahmoud, Soha A. Al Amoudi, Ali Zari, Eman Hillal Althubaiti, Sherif Edris, Shimaa A. Amin
Publikováno v:
Fermentation, Vol 8, Iss 10, p 513 (2022)
Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and
Externí odkaz:
https://doaj.org/article/e0c063997f71433195014f2c20113e62