01767cam a2200349 a 4500 EG-GiCUC 20250223030513.0 111030s2011 ua d f m 000 0 eng d EG-GiCUC eng EG-GiCUC eng Deposite Ph.D Cai01.07.06.Ph.D.2011.De.U Deiaa Eldin Abdelmonem Gadelrab Hassanein Using novel starters for improving functional properties of fermented dairy products / Deiaa Eldin Abdelmonem Gadelrab Hassanein ; Supervised Olfat Sayed Mahmoud Barakat , Moawad Kamel Zahra , Gamal Ahmed Ibrahim استخدام بادئات حديثة لتحسين الخواص الوظيفية للمنتجات اللبنية المتخمرة Cairo : Deiaa Eldin Abdelmonem Gadelrab Hassanein , 2011 144 P. : charts ; 25cm Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology Starters play an important role in the manufacture of dairy products in terms of impact factor on the organoleptic and technological characteristics of the final product . Lactic acid bacteria ( LAB ) were isolated and characterized by using phenotypic ( cell morphology , Gram staining , physiological and biochemical tests ) and genotypic methods ( PCR ) Issued also as CD Biofilm Domiati cheese Starter cultures Gamal Ahmed Mohamed Ibrahim , Supervisor Moawad Kamel Zahra , Supervisor Olfat Sayed Mahmoud Barakat , Supervisor http://172.23.153.220/th.pdf Fatma Cataloger Nazla Revisor ddc TH 36069 36069 ddc 0 CUCL cl210 2024-02-11 Cai01.07.06.Ph.D.2011.De.U 01010110056228000 2023-09-22 00:00:00 TH ddc 0 CUCL cl2u8 2024-02-11 Cai01.07.06.Ph.D.2011.De.U 01020110056228000 2023-09-22 00:00:00 56228.CD CD