PHYSICOCHEMICAL PROPRIETIES OF LIPASE FROM NEWLY STREPTOMYCES SP. OLIVE POMACE ISOLATE
Zerizer, Habiba, Boughachiche, Faiza, Rachedi, Kounouz, Elmechta, Lamia, Bahri, Fethia, Merabti, Ryma
Published in Journal of microbiology, biotechnology and food sciences (13.11.2023)
Published in Journal of microbiology, biotechnology and food sciences (13.11.2023)
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Journal Article
First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet
Merabti, Ryma, Madec, Marie N., Chuat, Victoria, Becila, Fatima Zohra, Boussekine, Rania, Bekhouche, Farida, Valence, Florence
Published in Current microbiology (01.10.2019)
Published in Current microbiology (01.10.2019)
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Journal Article
large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet
Merabti, Ryma, Bekhouche, Farida, Chuat, Victoria, Madec, Marie N, Maillard, Marie B, Bailly, Sylviane, Thierry, Anne, Valence, Florence
Published in European food research & technology (01.07.2015)
Published in European food research & technology (01.07.2015)
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