https://ciptaindomedica.files.wordpress.com/2011/01/antimicrobial-herb-and-spice-compounds-in-food.pdf

Antimicrobial herb and spice compounds in food.

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

https://boa.unimib.it/retrieve/handle/10281/70698/104922/1-s2.0-S0959652613007440-main.pdf

Current options for the valorization of food manufacturing waste: a review

http://sgpwe.izt.uam.mx/files/users/uami/jaislocr/QUIMICA_DE_ALIMENTOS/potencial_de_pigmentos_frutas_exoticas.pdf

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)

Egyptian mango by-product 1. Compositional quality of mango seed kernel

Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel

Karish cheese is one of the most popular, oldest cheese varieties in Egypt and Arab countries. As a low fat cheese; it is a promising food in particularly for old people and whom suffering from obesity related diseases. The objective of this work was to isolate, identify and select Lactococcus lactic acid bacteria (LAB) from traditional Karish cheese to conserve and enhance the characteristics of conventional Karish cheese made of pasteurized milk to meet the new regulations for dairy production. Two Lactococcus strains were selected out of 11 Lactococcus LAB isolates from 15 Karish cheese samples, phenotypically and technologically characterized then identified using genotypic 16S rRNA approach. The two unique strains; L. lactis subsp cremoris ( KM746 ) and the exopolysaccharide (EPS) producing strain L. lactis subsp lactis ( KM721 ) were applied as single starter cultures in comparison with commercial starter culture used in Karish cheese making. Selected LAB showed decent growth throughout processing and storage at 4 °C for 10 days preventing growth of coliform and staphylococci. Chemical composition of tested cheese samples was similar to the conventional Karish cheese, whilst rheological and sensorial properties were enhanced which encourage recommending these strains as starter cultures conserving and enhancing this type of traditional cheese.

Lactococcus species for conventional Karish cheese conservation

Production of novel functional yoghurt-like products.

/pdf/in-vivo-evaluation-of-safety-and-probiotic-traits-of-26gtb5oymf.pdf

Saeid M. Darwish

Papers

Egyptian mango by-product 1. Compositional quality of mango seed kernel

Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel

Lactococcus species for conventional Karish cheese conservation

Production of novel functional yoghurt-like products.

In vivo Evaluation of Safety and Probiotic Traits of Isolated Enterococcus feacium Strain KT712