Alaa Kareem Niamah Alaa Al-Manhel Shayma Thyab Gddoa Al-sahlany
Published in
World Applied Sciences Journal
Five different concentrations of Gum Arabic (GA) added to yogurt product by probiotic culture starter, which contained Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. Best concentration of GA was added 1%. The chemical composition of yogurt with 1% GA was (86.97, 3.88, 3.21, 0.79 and 5.15) % for moisture, protein,...
Mohammad Hassan Shahavi M. Jahanshahi G.D. Najafpour M. Ebrahimpour A.H. Hosenian
Published in
World Applied Sciences Journal
This paper summarizes the critical examination of adsorption performance of the NBG expanded bed contactor operated with Streamline™ DEAE adsorbent under various operating conditions for expanded bed adsorption of BSA nanoparticle and Egg albumin. Scouting of a mechanism of adsorption for these bioproduct on the adsorbent and dynamic binding capaci...
GUETOUACHE MOURAD Guessas Bettache Medjekal Samir Toumatia Omrane
Published in
World Applied Sciences Journal
Abstract: Morphological, biochemical and technological characteristics were employed to identify lactic acid
bacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different rural
areas of the province of Djelfa. 277 lactic acid bacterial strains were isolated, with 170 (61.37%) of them
belonging to lac...
GUETOUACHE MOURAD
Published in
World Applied Sciences Journal
Abstract: Morphological, biochemical and technological characteristics were employed to identify lactic acid
bacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different rural
areas of the province of Djelfa. 277 lactic acid bacterial strains were isolated, with 170 (61.37%) of them
belonging to lac...
