A5066266021- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Essential Oils and Antimicrobial Activity
- Medicinal Plants and Neuroprotection
- Biochemical and Structural Characterization
- Gut microbiota and health
- Food Quality and Safety Studies
- Healthcare and Venom Research
- Meat and Animal Product Quality
- Insect and Pesticide Research
- Biopolymer Synthesis and Applications
- Food Safety and Hygiene
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Plant Pathogens and Fungal Diseases
- Bee Products Chemical Analysis
- Antimicrobial Peptides and Activities
- Freezing and Crystallization Processes
- Natural Antidiabetic Agents Studies
- Microbial Metabolites in Food Biotechnology
- GABA and Rice Research
National Research Centre
2019-2025
The study aims to explore bee venom (honey-BV) as a potential natural preservative for "Tallaga" soft cheese. Characterization of the active compounds in honey-BV was conducted via chromatographic analyses. Antimicrobial efficacy against pathogenic bacteria and fungi evaluated, minimum inhibitory concentration (MIC) determined. Subsequently, applied Tallaga cheese at 15 mg/g concentrations. main ingredients identified were apamin (2%) melittin (48.7%). Both concentrations (100 200 mg/mL)...
Dairy products, especially cheeses have a great nutritional value and high consumption level around the world. Considering widespread of cheeses, there is growing concern regarding safety microbiological quality. The current study was designed to conduct recent evaluation Sixty cheese samples from retailing Egyptian markets were analyzed on different selective media 64 bacteria, 35 yeasts 8 molds isolated. Out 60 samples; 26.6% contaminated with Escherichia coli, 73.3% Staphylococcus scuiri,...
Abstract The current study was conducted to determine and investigate the antimicrobial, antioxidant activity, vitamins, organic acid short-chain fatty composition of postbiotics produced by some probiotics. In this study, antimicrobial activity all from tested probiotic strains showed zones inhibition against most indicator strains, but with different diameters. results show that L. acidophilus helveticus had largest inhibitory effects on pathogenic bacteria fungi. also have activity. It...
Bio-preservation strategies for sustainable food and dairy products are some of the most in-demand techniques that expand shelf life meet consumer requirements. The purpose this study is to produce high quality, sensory-acceptable labneh cheese with a prolonged preservation. Ethanolic extract clove flower buds was applied during manufacturing as bio-preserving agent. effect sprayed-clove on chemical composition, microbiological texture profile, antioxidant capabilities, aromatic compounds,...
There is no previous work that utilizes the multi-solvent extraction and structure elucidation of Lactobacillus helveticus cell-free supernatant (CFS). In this study, CFS Lb. CNRZ 32 was extracted by ethyl acetate, diethyl ether, dichloromethane, n-hexane solvents. The extracts considerable antimicrobial activities were characterized through GC/MS clarify metabolic profiles, TLC for compounds separation, bio-autography to determine number Rf effective compounds. Ethyl acetate extract...
Over the world, there are millions of disease cases, in addition to thousands deaths due food-based outbreaks every year. In order diminish risk foodborne infection and intoxications control microbial food spoilage, is a great need improve modes preservation. As well-known, nature-dependent preservation enables consumers keep their safety while eating highly qualified food. This work aims enhance quality common popular products by introducing new preservative applications suggestions. The...