Camel milk has been regarded as a potential nutritional and therapeutic food source across
various arid and semi-arid regions. Camel milk composition is comparable to cow milk with …

Introduction: Probiotics are living, non-pathogenic microorganisms (bacteria) that enter
through diet in the human body, live during their passage through the gastrointestinal (GI) …

Food Microbiology is the first entirely new, comprehensive student text to be published on
this subject for more than 10 years. It covers the whole field of modern food microbiology …

Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

Objective To evaluate microbial quality and associated health risks of raw milk marketed in
the Tanga region of Tanzania. Methods A microbial quality assessment of marketed raw milk …

Acquisition of genes through horizontal gene transfer (HGT) allows microbes to rapidly gain
new capabilities and adapt to new or changing environments. Identifying widespread HGT …

Fermented foods are an essential source of nutrition for the communities living in developing
areas of the world. Additionally, traditional fermented products are a rich source of various …

Background Milk is a compensatory part of daily diet especially for the expectant mothers as
well as growing children. It is virtually a sterile fluid when secreted into alveoli of udder …

Background Milk is highly prone to contamination and can serve as an efficient vehicle for
human transmission of foodborne pathogens, especially gram-negative bacteria, as these …

In this study, some probiotic characteristics such as antimicrobial activity, vancomycin
resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and …