Simple Summary Spore-forming probiotics are widely used in the poultry industry for their
beneficial impact on host health. The main feature that separates spore-forming probiotics …

The study evaluated the safety and colonisation properties of four lactic acid bacteria (LAB),
by determining their cell hydrophobicity and aggregation abilities. In addition, the presence …

The study aimed to evaluate the effect of thermal inactivation of potentially probiotic lactic
acid bacteria (LAB) strains isolated from food on their ability to compete with pathogenic …

Materials and Methods: Probiotic characteristics such as hemolysis activity, acid, bile, gastric
juice tolerate, in vitro adhesion assay, cell surface properties (hydrophobicity, auto …

Penicillium digitatum, the causal agent of citrus green mold, is responsible for 90% of post-
harvest losses. Chemical fungicides are responsible for damage to human health and the …

The microbiome of the human gastrointestinal tract is an entity affecting the functional
features of our body including immunity and metabolism. This dynamic and complex …

As I reflect on my journey of completing the PhD, I am filled with gratitude for all the people
who have supported and inspired me along the way. This journey has challenged me in …

Demand for chicken meat is rapidly increasing and human is becoming more adaptive
towards chicken as potent animal protein source. Recent decade in the field of poultry …

One of the main problems in the poultry industry is the search for a viable replacement for
antibiotic growth promoters. This issue requires a “one health” approach because the …

Clostridium difficile infection (CDI) is associated with significant patient morbidity, mortality
and financial burden. Until recently, antimicrobial treatment options were limited to …