Subscribe Now Subscribe Today
Science Alert Home Journals at Science Alert For Authors For Subscribers Contact Us
 
FOLLOW US:     Facebook    Twitter
   
 
    Publisher: Academic Journals Inc., USA
   
  Bacteriology Journal is a peer reviewed international scientific journal dedicated to publish novel research findings on all aspects of bacteria and other microorganisms. Scope of the journal includes: structure and function, plant microbiology, cell surfaces, genetics and molecular biology, population genetics and evolution, plasmids and transposons, bacteriophages, physiology and metabolism, and enzymes and proteins.

Bacteriology Journal invites high quality research for publication in the coming issue. Submit your best paper to Bacteriology Journal via online submission system.
  Editor-in-Chief:  Apply for Editor-in-Chief
 
 
Abd El-Khalek, A.B., B.A. Effat and O.M. Sharaf, 2004. The use of Lactobacillus gasseri, Lactobacillus johnsonii and genetically modified Lactobacillus delbreuckii ssp. Bulgaricus in functional yoghurt-like products. Egypt. J. Dairy Sci., 32: 245-259.
Abd El-Salam, M.H., K. El-Shafei, O.M. Sharaf, B.A. Effat, F.M. Asem and M. El-Asar, 2010. Screening of some potentially probiotic lactic acid bacteria for their ability to synethesis conjugated linoleic acid. In. J. Dairy Technol., 63: 62-69.
Effat, B.A., 1993. Behavior of Lactobacillus acidophilus in fermented milks during refrigerated storage. Egypt. J. Appl. Sci., 8: 688-704.
Effat, B.A., 2000. Antifungal substances from some lactic acid bacteria and propionibacteria for use as food preservatives. J. Agric. Sci. Mansoura Univ., 25: 691-6304.
Effat, B.A., 2000. Effect of Using Lactobacillus reuteri with other probiotic cultures on quality of domiati cheese. Minufiya J. Agric. Res., 25: 445-460.
Effat, B.A., G.A. Ibrahim and Nadia M. Dabiza, 2001. Influence of temperature, sodium chloride, ph and some food preservatives on the growth of Escherichia coli 0157:H7. Egypt. J. Food Sci., 29 : 197-213.
Effat, B.A., G.A. Ibrahim, N.F. Tawfik and O.M. Sharaf, 2001. Comparison of Antifungal Activity of Metabolites from Lactobacillus rhamnosus, Pediococcus acidilactici and Propionibacterium thoenii. Egypt. J. Dairy Sci., 29: 251-262.
Effat, B.A., I.M. Hosny and Nadia M. Dabiza, 2000. Occurrence of Aeromonas hydrophila and its growth in egyptian soft cheese. Egyptian J. Dairy Sci., 28: 1-12.
Effat, B.A., M.M.E. Salem and K. El-Shafei, 2001. Effect of using different starters on quality of kareish cheese. Egypt. J. Food Sci., 29 : 95-108.
Effat, B.A., Narges, H. El-Sayed, Kawther El-Shafei and N.F. Tawfik, 1993. Fortification of yoghurt with cell free filtrate of propionic acid bacterial. Egypt. J. Appl. Sci., 8: 425-440.
El-Kholy, W.I., B.A. Effat, N.F. Tawfik and O.M. Sharaf, 2006. Improving soft cheese quality using growth stimulator for Bifidobacterium bifidum. Deutsch. Lebensmittel Rundschau., 102 : 101-109.
El-Nockrashy, S., A.G. Heagzi, N.F. Tawfik, L. Ali, M.A. El-Shenawy, B.A. Effat and R.K. El-Dairouty, 1992. Comparative study on selective media used in recovering enteropathogenic Escherichia coli. J. Egypt. Vet. Med. Ass., 52: 25-30.
El-Nockrashy, S., Laila Ali, A.G. Hegazi, N.F. Tawfik, R.K. El-Dairouty, M.A. El-Shenawy and B.A. Effat, 1992. Evaluation of different selective media for recovery of Campylobacter jejuni. Vet. Med. J., 40: 25-30.
El-Nockrashy, S., R.K. El-Dairouty and B.A. Effat, 1998. Incidence and viability of Campylobacter jejuni in domiati cheese. Arab Univ. J. Agric. Sci., Ain Shams Univ., 6: 471-480.
El-Samragy, Y.A., S.A. El-Nockrashy, B.A. Effat and M.N.I. Magdoub, 1992. Proteolytic psychrotrophic bacteria in some dairy products in Egypt. Food Nahrung, 36: 181-189.
CrossRef  |  
El-Sayed, N.H., B.A. Effat, Kawther El-Shafei and N.F. Tawfik, 1994. Quality of ras cheese slurry as affected by adding propionibacterial cell free filtrate. J. Agric. Sci. Mansoura Univ., 19: 751-756.
El-Shafei, K., M.A.M. Abd El-Gawad, N. Dabiza, O.M. Sharaf and B.A. Effat, 2008. A mixed culture of Propionibacterium thoenii P-127, Lactobacillus rhamnosus and Lactobacillus plantarum as protective cultures in Kareish cheese. Pol. J. Food Nutr. Sci., 58: 433-441.
El-Shafei, K., N.F. Tawfik, N.M.A. Dabiza, O.M. Sharaf and B.A. Effat, 2010. In virto assessment of gastrointestinal viability of potentially probiotic lactobacilli. J. Am. Sci., 6: 357-367.
Ibrahim, G.A., B.A. Effat and O.M. Sharaf, 1998. Survival of enteropathogenic E. coli in domiati cheese. Menofiya J. Agric. Res., 23: 285-295.
Mabrouk, A.M., B.A. Effat, Z.I. Sadek, G.A.M. Hussein and M.N.I. Magdoub, 2007. Probiotic properties of some Lactobacillus strains. Int. J. Probiotics Prebiotics, 2: 61-69.
Magdoub, M.N., Khayria Naguib, Y.A. El-Samragy and B.A. Mahmoud, 1987. Efficiency of iodophor and sodium hypochlorite used in dairy farm on total and lactic acid bacteria counts in raw milk. Egypt. J. Food Sci., 15: 27-35.
Magdoub, M.N.I., Narges H. El-Sayed and B.A. Effat, 1993. Microbiological quality of zabadi with special reference to the lactic acid bacterial. Egypt. J. of Food Sci., 21: 49-56.
Magdoub, M.N.I., Y.A. El-Samragy, S.A. El-Nockrashy and B.A. Effat, 1991. Utilization of psychrotrophic bacterial protease for accelerating flavor development in ras cheese slurry. Cultured Dairy Prod. J., 26: 24-28.
Magdoub, M.N.I., Y.A. El-Samragy, S.A. El-Nockrashy and B.A. Effat, 1991. Utilization of psychrotrophic bacterial protease for accelerating flavor development in ras cheese slurry. Cultured Dairy Prod. J., 26: 24-28.
Mehanna, N.S., B.A. Effat, Nadia M.A. Dabiza, N.F. Tawfik and O.M. Sharaf, 2002. Incorporation and viability of some probiotic bacteria in functional dairy foods. II. hard cheese. Minufiya J. Agric. Res., 27 : 225-241.
Murad, H.A., B.A. Effat, E. El-Tanboly, N.F. Tawfik and Narges H. El-Sayed, 1994. Murad, H.A., B.A. Effat, E. El-Tanboly, N.F. Tawfik and Narges H. El-Sayed, 1994. Application of heat shock treatment for overcoming the problem of yeast contamination in yoghurt. Egypt. J. Appl. Sci., 9: 1-15.
Murad, H.A., S. Abd El-Ghani, B.A. Effat and N.F. Tawfik, 1992. Utilization of some dairy and food industry wastes in the production of lactic acid. Egypt. J. Dairy Sci., 20: 83-90.
Nadia, M.A. Dabiza, B.A. Effat and O.M. Sharaf, 2006. The antibacterial effect of probiotic bacteria isolated from some dairy products. Deutsch. Lebensmittel. Rundschau., 102 : 114-121.
Nadia, M.D., A.F. Fatama and B.A. Effat, 2000. Microstructure and chemical changes of pickled soft cheese. Minufiya J. Agric. Res., 25: 649-663.
Narges H. El-Sayed, B.A. Effat and M.N.I. Magdoub, 1993.. Lactic cultures role in ras cheese ripening. Egypt. J. Dairy Sci., 21: 163-170.
Sadek, Z., G.A.M. Hussein, A.M. Mabrouk, B.A. Effat and M.N. Magdoub, 2011. Milk products and processes-Selection of appropriate prebiotic for symbiotic frozen yoghurt. Indian J. Dairy Sci., 63 : 436-446.
Sadek, Z.I., I.M. Hosny and B.A. Effat, 2000. Evaluation of antibacterial activity of some probiotic bacteria against Escherichia coli 0157:H7 and Aeromonas hydrophila. Arab Univ. J. Agric. Sci., Ain Shams Univ., 8: 663-676.
Salem, M.M.E., Mona A.M. Abd El-Gawad, Fatma A.M. Hassan and B.A. Effat, 2007. The use of synbiotics for production of functional low fat Labneh. Pol. J. Food Nutr. Sci., 16: 151-159.
Shalaby, A.R., B.A. Effat and M. Zin El-Din, 1997. Biogenic amine contents in different cheeses in relation to their chemical evaluation and bacteriological quality. Egypt. J. of Nutrition, 12: 74-91.
Sharaf, O.M., R.K. El-Dairouty and B.A. Effat, 1999. Growth of enterotoxigenic Staphylococcus aureus types a and its potential toxin production in salted cheese whey. Pol. J. Food Nutr. Sci., 49: 69-76.
Shehata, A.E., S.A. El-Nockrashy, Y.A. El-Samragy and B.A. Mahmoud, 1986. Effect of pre-processing temperature on evaluation of bacterial flora of raw milk. Ann. Agric. Sci., Fac., 31: 477-485.
Tawfik, N.F., A.R. Shalaby and B.A. Effat, 1992. Biogenic amine contents of ras cheese and incedence of their bacterial producers. Egypt. J. Dairy Sci., 20: 219-225.
Tawfik, N.F., B.A. Effat, S. Abd El-Ghani and H.A. Murad, 1993. Yoghurt like fermented milk made with single-strain starter cultures. Egypt. J. Food Sci., 21: 67-72.
Tawfik, N.F., O.M. Sharaf, B.A. Effat and N.S. Mahanna, 2004. Preserving domiati cheese using metabolites of Propinobacterium thoenii P-127. Polish J. Food Nutr. Sci., 13: 269-272.
Direct Link  |  

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 

                 home       |       journals        |       for authors       |       for subscribers       |       asci
          © Science Alert. All Rights Reserved