Identification of Microbiome of dried food ingredients for culinary and food processing applications with specific emphasis on aerobic spore formers and food pathogens
More than 2 million of Saudi population live a nomadic life and consume specific types of local fermented foods and dairy products in routine diet. Microbial communities within such fermented foods
The objectives of the project are to provide information on the evolution of fungal communities associated to ready-to eat pineapple and shed light on how these communities are changing during shelf l
This study elucidates comprehensively the bacterial diversity of Ezine PDO cheese among the brined white cheeses. Bacterial microbiota of Ezine PDO cheeses belonging to Ezine and Bayramic districts of
