Yeast is one of the most important ingredients in bread making and, it may be isolated from local fruits such as sweet oranges a commercial yeast substitute. This research aimed to isolate orange (Citrus sinensis L) that used improver. The method was endophytic isolation on rind and flesh citrus fruits. It identified macroscopically, microscopically analyzed for carbohydrate fermentation, growt...

background: with increasing use of antibiotics, the number and type of microbial resistance to antibiotics have been raised and at result the need for synthesis of new antimicrobials or acquire new sources of antimicrobial is indisputable. in this study the antimicrobial effects of the flowering aerial parts of glaucium vitellinum and gaillonia aucheri were investigated. m aterials and methods:...

Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

In the production of fermented meat products, microorganisms various taxonomic groups play an extremely important role, namely in formation specific taste, aroma, colour, and consistency. Both fermentative spontaneous microflora take part components' transformation raw materials during maturation such course this process depends on metabolic activity strains. accordance, article's purpose is to...

Antifungals have always been considered as one of the astonishing discoveries of the 20th century. This is correct, but the real marvel is the development of antifungal resistance in hospitals, communities, and the environment concomitant with their use. Fungal infections have emerged as an important clinical threat, with significant associated morbidity and mortality.  This study is desig...