ISSN : 2663-2187
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Can Combination Therapy Improve Outcomes in PDE5i-Refractory Erectile Dysfunction? A Systematic Review of Low-Intensity Extracorporeal Shockwave Therapy
Volume 8 | Issue - 8
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Influence of Storage Temperature on the Bond Performance of Universal Adhesives: A Narrative Review
Volume 8 | Issue - 8
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Effects of direct acting antivirals(DAAs)on cryoglobulinemia in patients infected with hepatitis C virus
Volume 8 | Issue - 8
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Effect of Education Sessions About Plastic Usage Hazards and Its Safe Disposal on Knowledge and Reported Practice of Female Employees at Port Said University: A Pre–Post Intervention Study
Volume 8 | Issue - 7
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Soil Quality Under a Cocoa-Based Agroforestry System With Associated Indigenous Tree Species In The Department Of Divo (Cote d’Ivoire)
Volume 8 | Issue - 7
ANTIFUNGAL POTENTIAL OF LACTIC BACTERIA FROM TRADITIONAL SOURDOUGH STARTERS FOR FOOD PRESERVATION
Main Article Content
Abstract
The objectives of this study are to investigate the antifungal activity of lactic acid bacteria isolated from four samples of bread sourdough prepared using traditional methods, made from flour and sterile water, fermented goat's milk, lemon juice, with three chopped garlic cloves added to one sample.
