M. Kudrat-E-Zahan

Identification and Characterization of Lactobacilli from Rajshahi Traditional Curds

M. Khairul Islam, M. Abdul Alim Al-Bari, Alam Khan, M. Kudrat-E-Zahan & M. Anwar Ul-Islam · Microbiology Research Journal International · 2014

The popular food, dairy products like curds are consumed by many people in its various forms in Bangladesh. Infact, these different types of curds are made without real respect for basic standards of technology and hygiene. This situation will be improved if lactic ferments are w...

Open access Research Article 10.9734/BMRJ/2015/14424

Synergistic Inhibitory Activities and Enhancing Antibiotic Sensitivities of Lactobacilli from Rajshahi Traditional Curd

M. Khairul Islam, M. Abdul Alim Al-Bari, M. Shakhawat Hasan, Alam Khan, M. Kudrat-E-Zahan & M. Anwar Ul Islam · Journal of Advances in Biology & Biotechnology · 2015

Context: Lactic acid bacteria particularly Lactobacilli are considered to be the most useful group of microorganisms for potential uses as biopreservatives. Lactobacilli preserve dairy foods like curds by producing various organic and inorganic compounds that are antagonistic to...

Open access Research Article 10.9734/JABB/2015/15657