This study aims to utilize food waste, specifically tea, by investigating its potential as a source of probiotic lactic acid bacteria for fermented beverages. The focus is on the nutritional composition and environmental ...

The microbiological study of ovine and bovine milk samples revealed the presence of a multitude and variety of strains of lactic acid bacteria (a native flora of interest) consisting of Lactococcus, Lactobacillus, Enterococcus ...

Wheat grains called « Hamoum» is a wheat that has spent a long time in a an underground silo .Our study was interested in lactic acid bacteria isolated from this substrate .Twenty isolates were selected and preidentified by ...

Lactic acid bacteria have gained great importance by their presence in the agro-food industry for a long time. They provide special characteristics such as aroma, texture and food safety thanks to the organic acids produced ...