ROLE OF LYSOZYME AS A NATURAL ANTIBACTERIAL AGENT AGAINST AEROCOCCUS VIRIDANS ISOLATED FROM MILK AND SOME CHEESE TYPES

Document Type : Research article

Authors

• MOUSTAFA K. MOUSTAFA ¹
• DINA N. ALI ²
• HEBAT ALLAH M. ABDEL-RAHMAN ²

¹ Department of Food Hygiene, Faculty of Veterinary Medicine, Assuit University, Egypt. mkmoustafa30@aun.edu.eg

² Certified Food Hygiene Lab., Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Egypt. Dr.dinaahri@ahri.org

Keywords

• A. viridans
• Kareish cheese
• Mozzarella cheese
• lysozyme
• Damietta cheese

Main Subjects

• Food biotechnology