Vol. 16 No. 4 (2019): Pak. J. Biotechnology

Published: 2019-12-25

Research Articles

  • PHYSICO-CHEMICAL PROPERTIES OF PROPOLIS AND ITS APPLICATION AS A FOOD PRESERVATIVE IN FISH KOFTA

    Abbas O. Toliba, Ali Osman, Hanan El-Sayed
    195-203
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.29

  • PRODUCING OF PROBIOTICS MONTEREY CHEESE AND STUDY ITS CHEMICAL COMPOSITION

    Sarmad Ghazi Al-Shawi, Haider Ibrahim Ali, Huda Mohammed Abd
    205-209
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.30

  • SENSORY EVALUATION, ANTIOXIDANT, ANTIMICROBIAL ACTIVITIES AND COLOUR OF STRAWBERRY NECTAR ENRICHED WITH PRODIGIOSIN PIGMENT PRODUCED FROM SERRATIA MARCESCENS

    Ali S. Salama, Abbas O. Toliba, Behairy A. Akl
    211-218
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.31

  • CHARACTERIZATION OF CARTENOID PIGMENTS FROM Sargassum polycystum AND ITS ASSOCIATED BACTERIA

    Lia Kusmita, Sri Achadi Nugraheni, Handung Nuryadi
    219-226
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.32

  • SENSITIVITY AND SPECIFICITY OF CONVENTIONAL CULTURE, LIGHT MICROSCOPY, SEROLOGICAL AND MOLECULAR METHODS FOR IDENTIFYING Mycobacterium tuberculosis COMPLEX

    Rawia F. Gamal, Abdel-Maksoud M, Hanan A. Nourel-Din, Wasfy M.O, El-Morsi A.A, Sadik A.S
    227-235
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.33

Review Articles

  • SECONDARY METABOLITES IMPORTANCE IN ALTERNARIA ALTERNATA FUNGUS

    Huda W. Hadi
    237-244
    DOI: https://doi.org/10.34016/pjbt.2019.16.4.34