Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

by Afef Najjari, Mohamed Boumaiza, Sana Jaballah, Abdelatif Boudabous, Hadda‐Imene Ouzari
Published 2020-08-01

Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey

by Mohamed Boumaiza, Andrea Colarusso, Ermenegilda Parrilli, Elena Garcia-Fruitós, Angela Casillo, Anna Arís, Maria Michela Corsaro, Delia Picone, Serena Leone, Maria Luisa Tutino
Published 2018-08-01