Karam Nour-Eddine

IN VITRO PRESELECTION CRITERIA FOR PROBIOTIC LACTOBACILLUS PLANTARUM STRAINS OF FERMENTED OLIVES ORIGIN

Kacem Mourad, Karam Nour-Eddine · 2006 · 64 citations

Agriculture, Food Science, Microbiology +9

Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

Kacem Mourad, Karam Nour-Eddine · Grasas y Aceites · 2006 · 36 citations · Full text

Agriculture, Food Science, Microbiology +17

Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...

Kacem Mourad, Karam Nour-Eddine · Grasas y Aceites · 2006 · 31 citations · Full text

Agriculture, Food Science, Microbiology +14

Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine · Grasas y Aceites · 2004 · 23 citations · Full text

Agriculture, Food Science, Microbiology +16

Detectionn and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives.

Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine · Grasas y Aceites · 2005 · 19 citations · Full text

Life Sciences, Biotechnology, Microbiology +14