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POTENTIAL ANTIMICROBIAL ACTIVITY OF BACTERIAL ENDOPHYTES ISOLATED FROM FLACOURTIA JANGOMAS (LOUR.)RAEUSCH, A LESS EXPLORED MEDICINAL PLANT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 473, doi. 10.15414/jmbfs.2015.4.6.473-477
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BIOCHEMICAL AND PHYLOGENETIC STUDIES OF CreD OF Corynebacterium glutamicum.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 478, doi. 10.15414/jmbfs.2015.4.6.478-480
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OPTIMIZATION OF CELL DISRUPTION IN RAPHIDOCELIS SUBCAPITATA AND CHLORELLA VULGARIS FOR BIOMARKER EVALUATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 481, doi. 10.15414/jmbfs.2015.4.6.481-484
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DEVELOPMENT OF TOFU PRODUCTION METHOD WITH PROBIOTIC BACTERIA ADDITION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 485, doi. 10.15414/jmbfs.2015.4.6.485-490
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UNDERSTANDING SOCIAL INTERACTIONS OF MICROBES USING TRANSCRIPTOMICS : A CODICIL.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 491, doi. 10.15414/jmbfs.2015.4.6.491-495
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ISOLATION AND MOLECULAR CHARACTERIZATION OF EGYPTIAN TRICHODERMA AND ASSESSMENT OF THEIR ANTAGONISTIC POTENTIAL AGAINST RHIZOCTONIA SOLANI.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 496, doi. 10.15414/jmbfs.2015.4.6.495-502
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IMPACT OF FORTIFICATION WITH HONEY ON SOME PROPERTIES OF BIO-YOGHURT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 503, doi. 10.15414/jmbfs.2015.4.6.503-508
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PRODUCTION OF LIPASES IN SOLID-STATE FERMENTATION BY Aspergillus niger F7-02 WITH AGRICULTURAL RESIDUES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 509, doi. 10.15414/jmbfs.2015.4.6.509-512
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ANTIBIOTIC RESISTANCE IN LACTIC ACID BACTERIA ISOLATED FROM FERMENTED DAIRY PRODUCTS AND BOZA.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 513, doi. 10.15414/jmbfs.2015.4.6.513-517
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ANAEROBIC DIGESTION IN SANITIZATION OF PIG SLURRY AND BIOMASS IN AGRICULTURAL BIOGAS PLANT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 524, doi. 10.15414/jmbfs.2015.4.6.524-526
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FREE-FLOWING COMPLEX BACTERIAL PREPARATION FOR CROP AND EFFICIENCY OF ITS USE IN AGROECOSYSTEMS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 527, doi. 10.15414/jmbfs.2015.4.6.527-531
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COMPOSITIONAL PROPERTIES OF THREE FRESHWATER CARP SPECIES GROWN IN BRACKISH WATER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 532, doi. 10.15414/jmbfs.2015.4.6.532-535
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EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 536, doi. 10.15414/jmbfs.2015.4.6.536-541
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MECHANISM OF FUSARIUM TRICINCTUM (CORDA) SACC. SPORE INACTIVATION BY CHLORINE DIOXIDE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 542, doi. 10.15414/jmbfs.2015.4.6.542-545
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IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW'S MILK AND CHEDDARED CURD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 546, doi. 10.15414/jmbfs.2015.4.6.546-549
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THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 550, doi. 10.15414/jmbfs.2015.4.6.550-553
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STATISTIC MODELING OF DRYING KINETHIC OF SPINACH LEAVES USING MICROWAVE AND HOT AIR METHODS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 554, doi. 10.15414/jmbfs.2015.4.6.554-559
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COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 560, doi. 10.15414/jmbfs.2015.4.6.560-563
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EVALUATION OF THE DISINFECTION EFFECTIVENESS AT MEAT PROCESSING BY THE TWO METHODS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 564, doi. 10.15414/jmbfs.2015.4.6.564-567
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INFLUENCE MATURATION OF VEAL ON THE MICROBIOLOGICAL AND PHYSICAL INDICATORS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 568, doi. 10.15414/jmbfs.2015.4.6.568-571
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OPTIMIZATION OF NUTRITIONAL AND CULTURE CONDITIONS FOR IMPROVED PROTEASE PRODUCTION BY ASPERGILLUS NIDULANS AND ASPERGILLUS FLAVUS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 818, doi. 10.15414/jmbfs.2015.4.6.518-523
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SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 373, doi. 10.15414/jmbfs.2015.4.5.373-378
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ANTI-INFLAMMATORY AND CYTOTOXICITY EFFECTS OF SALVADORA PERSICA (MESWAK) EXTRACTS ON JURKAT T-CELLS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 379, doi. 10.15414/jmbfs.2015.4.5.379-382
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IN VITRO MASS-SCREENING OF LACTIC ACID BACTERIA AS POTENTIAL BIOSORBENTS OF CESIUM AND STRONTIUM IONS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 383, doi. 10.15414/jmbfs.2015.4.5.383-386
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DETERMINATION OF LEAD (Pb), IRON (Fe) AND MANGANESE (Mn) CONCENTRATION IN SEWAGE WATER AND VEGETABLE LEAF SAMPLES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 387, doi. 10.15414/jmbfs.2015.4.5.387-392
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THE USE OF ENZYMES FOR ETHANOL, METHANOL AND FORMALDEHYDE DETERMINATION IN FOOD PRODUCTS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 393, doi. 10.15414/jmbfs.2015.4.5.393-397
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IMPROVEMENT OF NUTRITIONAL AND HEALTHY VALUES OF YOGHURT BY FORTIFICATION WITH RUTUB DATE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 398, doi. 10.15414/jmbfs.2015.4.5.398-406
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IMPACT OF BACTERIAL QUORUM SENSING SYSTEM ON CHANGES OF ORGANOLEPTIC MARKERS OF STORAGE CABBAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 407, doi. 10.15414/jmbfs.2015.4.5.407-411
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UTILIZATION OF MUSTARD OIL FOR THE PRODUCTION OF POLYHYDROXYALKANOATES BY Pseudomonas aeruginosa.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 412, doi. 10.15414/jmbfs.2015.4.5.412-414
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- Article
SACCHAROTHRIX SP. ABH26, A NEW ACTINOBACTERIAL STRAIN FROM ALGERIAN SAHARAN SOIL: ISOLATION, IDENTIFICATION AND ANTIMICROBIAL ACTIVITY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 415, doi. 10.15414/jmbfs.2015.4.5.415-420
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- Article
LIKE IT ACID AND POOR: A STUDY OF ABIOTIC FACTORS INFLUENCING Streptococcus bovis HC5 GROWTH AND BACTERIOCIN PRODUCTION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 421, doi. 10.15414/jmbfs.2015.4.5.421-426
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ANTIBACTERIAL EFFECT OF COMPOUNDS OF PEPTIDE NATURE CONTAINED IN AQUEOUS EXTRACT OF BRASSICA NAPUS SOLANUM LYCOPERSICUM AND TETRAGONIA TETRAGONIOIDES LEAVES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 427, doi. 10.15414/jmbfs.2015.4.5.427-433
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ANTIMICROBIAL EVALUATION OF SESQUITERPENE α-CURCUMENE AND ITS SYNERGISM WITH IMIPENEM.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 434, doi. 10.15414/jmbfs.2015.4.5.434-436
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FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 437, doi. 10.15414/jmbfs.2015.4.5.437-441
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EFFECT OF EXOGENOUS ABSCISIC ACID ON GROWTH AND BIOCHEMICAL CHANGES IN THE HALOPHYTE SUAEDA MARITIMA.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 442, doi. 10.15414/jmbfs.2015.4.5.442-447
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PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA - A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 448, doi. 10.15414/jmbfs.2015.4.5.448-451
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OPTIMIZATION OF VEGETABLE WASTES FOR LACTIC ACID PRODUCTION: A LABORATORY SCALE APPROACH.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 452, doi. 10.15414/jmbfs.2015.4.5.452-455
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A REVIEW ON BIODEGRADABLE STARCH BASED FILM.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 456, doi. 10.15414/jmbfs.2015.4.5.456-461
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USE OF BUTTER MILK AND POULTRY-TRANSFORMING WASTES FOR ENHANCED PRODUCTION OF Bacillus subtilis SPB1 BIOSURFACTANT IN SUBMERGED FERMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 462, doi. 10.15414/jmbfs.2015.4.5.462-466
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OPTIMIZATION OF MILK-CLOTTING PROTEASE PRODUCTION BY A LOCAL ISOLATE OF ASPERGILLUS NIGER FFB1 IN SOLID-STATE FERMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 467, doi. 10.15414/jmbfs.2015.4.5.467-472
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- Article
MERCURY IN EDIBLE WILD-GROWN MUSHROOMS FROM HISTORICAL MINING AREA - SLOVAKIA: BIOACCUMULATION AND RISK ASSESSMENT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 1, doi. 10.15414/jmbfs.2015.4.special3.1-4
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- Article
COLOUR, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF THE SLOVAK ALIBERNET RED WINE SAMPLES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 5, doi. 10.15414/jmbfs.2015.4.special3.5-8
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- Article
FOOD PROCESSING TECHNOLOGY AS A MEDIATOR OF FUNCTIONALITY. STRUCTURE-PROPERTY-PROCESS RELATIONSHIPS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 9, doi. 10.15414/jmbfs.2015.4.special3.9-13
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT AFTER APPLICATION PHYTOGENIC ADDITIVES IN THEIR DIET.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 14, doi. 10.15414/jmbfs.2015.4.special3.14-17
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- Article
BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 18, doi. 10.15414/jmbfs.2015.4.special3.18-22
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- Article
SELENIUM AND ITS INFLUENCE ON THE CONTENT OF POLYPHENOL COMPOUNDS IN ONION (ALLIUM CEPA L.).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 23, doi. 10.15414/jmbfs.2015.4.special3.23-26
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ANALYSIS OF FREE AMINO ACIDS AND BIOGENIC AMINES IN THE BULL MUSCULUS THORACIS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 27, doi. 10.15414/jmbfs.2015.4.special3.27-30
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- Article
CARCASS AND MEAT QUALITY OF SLOVAK PIED HEIFERS AND THEIR CROSSES BY LIMOUSINE BREED.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 31, doi. 10.15414/jmbfs.2015.4.special3.31-33
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- Article
HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 34, doi. 10.15414/jmbfs.2015.4.special3.34-39
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ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43
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