Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mouncif, Mohamed"'
Autor:
Hamdaoui, Nora, Benkirane, Chaymae, Bouaamali, Haytham, Azghar, Ali, Mouncif, Mohamed, Maleb, Adil, Hammouti, Belkheir, Al-Anazi, Khalid Mashay, Kumar, Pankaj, Yadav, Krishna Kumar, Choi, Jeong Ryeol, Meziane, Mustapha
Publikováno v:
In Heliyon 15 June 2024 10(11)
Probiotic properties and antibiotic susceptibility assessment of Streptococcus thermophilus isolates
Autor:
Nora Hamdaoui, Ali Azghar, Chaymae Benkirane, Haytham Bouaamali, Mouncif Mohamed, Douaae Ou-yahia, Bouchra El Guerrouj, Abdessalam Assahraou, Adil Maleeb, Meziane Mustapha, Raed Alkowni, Shehdeh Jodeh
Background Streptococcus thermophilus were considered one of probiotic bacterial strain; found in milk, cheese, and yogurt, that providing health benefits to humans. Due to their probiotic potentiality, S. thermophilus can be very helpful in replacin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6440b2b8b54961c404d720f05c0dbf71
https://doi.org/10.21203/rs.3.rs-2917183/v1
https://doi.org/10.21203/rs.3.rs-2917183/v1
Autor:
Hamdaoui, Nora, Rokni, Yahya, Asehraou, Abdeslam, Mouncif, Mohamed, Mennane, Zakaria, Omari, Abdelouadoud, Sellam, Asmae, Hammouti, Belkheir, Meziane, Mustapha
Publikováno v:
Indonesian Journal of Science & Technology; Sep2023, Vol. 8 Issue 2, p157-170, 14p
Camembert is a French cheese characterized by a soft paste and a flowery rind. Morocco imports camembert cheese paste as a raw material. Today, Moroccan cheese manufacturers are looking to uncover the secrets associated with making Camembert cheese i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::585be24350e329288f68eae53858668a
https://doi.org/10.21203/rs.3.rs-200936/v1
https://doi.org/10.21203/rs.3.rs-200936/v1