2 publications
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Published Subscription
Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in BangladeshBy A.K. Obidul Huq, Md. Abu Zubair, Jasmin Ara Farhana, Sharmin Aktar, Hannan Sarker
Abstract: The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 20–25 Read article →
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Published Subscription
Bile Tolerance Activity of Probiotic Bacteria (Lactobacillus and Bifidobacteria)By K.M. Formuzul Haque, Rokiah Mohd Yusof, A.K. Obidul Huq, Himel Nahreen Khaleque
Abstract: Twenty two strains of each probiotic organisms Lactobacillus (LAB) and Bifidobacteria (BB) were isolated from the faeces of breast-fed infants at the University of Putra, Malaysia. Mann Rogossa and Sharpe (MRS) and Trypticase Phytone Peptone Yeast extract (TPY) were used as selective media for the isolation of these organisms. Resistance to bile is an important characteristic that enables probiotic organisms to survive and grow in the intestinal tract. Six LAB …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 3, Issue 2, 2013 · pp. 20–25 Read article →