An annotated bibliography of lactic acid bacteria in dairy products in Egypt

Lactic acid bacteria attracted the researchers in Egypt long time ago and information related to lactic acid bacteria in Egypt still either mystery or fragmented. By screening of available sources of information, it was possible to figure out a range of 457 studies that could be representing Egyptian Lactic Acid bacteria up to the present time. This work serves as a list of Egyptian published articles since 1973 up to 2022 on lactic acid bacteria to assist the researchers of Egyptian dairy and food industry and worldwide.


Introduction
Lactic acid bacteria (LAB) is a general term for a class of bacteria that consume carbohydrates to produce lactic acid. LAB are widely distributed in various habitats in nature and are valuable biological resources for human beings. The utilization of lactic acid bacteria by human beings has a very long history may be dated back to more than 10,000 years ago. In the long historical process, the utilization of lactic acid bacteria has made outstanding contributions to the development and practice of human society. LAB are mode research organisms of basic biological sciences such as microbiology, biochemistry, genetics, and molecular biology, which have important theoretical research significance. On the other hand, in practical application, lactic acid bacteria have a wide range of application significance in industrial biomanufacturing, food production and processing, high-efficiency agriculture, high-efficiency livestock breeding, medical health, and other important fields closely related to human beings.
Information on LAB in Egypt are very huge but never been the target of any bibliographic study before in which this one considered the pioneer. Based on the data collected from previous studies as well as information obtained from websites, dissertations, published papers and compilations of LAB introduced by several investigators it can be deduced that the number of references of LAB up to the present time is about 457.
For ease of reference, studies were sorted out into four main groups since 1973. Studies in the last ten years (2013-2022) came first by accommodating 262 studies, while the twenty years of 1973-1992 came last by recording only 39 studies (Fig. 1). Although the present study will add some new data to our information concerning the LAB in Egypt, this updated bibliography must be considered as a provisional one always waiting for continuous supplementation.

104.
El-Shabrawy H, El-Fadaly H (2006) Effect of formaldehyde treatment and feeding regime of diets for crossbred friesian cows on milk production and microbiological STATUS. Egyptian Journal of Animal Production 43(1), 25-39.

172.
Awad MM (2011). Effect of bacteriocins produced by some lactic acid bacteria on the quality of yoghurt. MV Sc (Doctoral dissertation, Thesis, Faculty of Veterinary Medicine, Banha University. Egypt).

185.
El-Sharoud W, Delorme C, Darwish M, Renault P (2012) Genotyping of Streptococcus thermophilus strains isolated from traditional Egyptian dairy products by sequence analysis of the phosphoserine phosphatase (serB) gene with phenotypic characterizations of the strains. Journal of applied microbiology 112(2), 329-337.

246.
Ibrahim JI, Salama E, Saad A, Helmy AA (2015) Microbial quality of some dairy products in Ismailia city. Presented at the 2nd Conference of Food Safety, Suez Canal University, Faculty of Veterinary Medicine, 1,14-21.

266.
Shehata MG, El Sohaimy SA, El-Sahn MA, Youssef MM (2016) Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity. Annals of Agricultural Abdelkhalek

309.
Deraz S (2017) Production of natural cured fresh oriental sausage by meat-associated lactic acid bacteria: a potential solution for nitrite free and low nitrite meat products. Carpathian Journal of Food Science & Technology 9(4).

315.
Abdelmotilib NM (2017) The existence of aflatoxin M1 in milk and its sequestration by some probiotic strains. Ph. D. Thesis, High Institute of Public Health, Univ. of Alexandria, Egypt.

322.
Mahgoub SA (2018) Fermented food in Egypt: a sustainable bio-preservation to improve the safety of food. Sustainability of agricultural environment in Egypt: Part I 231-251.

323.
Ibrahim A, Awad S (2018) Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese. Journal of food safety 38(1), e12418.

324.
Hamad GM, Taha TH, Hafez EE, Ali SH, El Sohaimy SA (2018) Supplementation of Cerelac baby food with yeast-probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby albino rats. Journal of the Science of Food and Agriculture 98(2), 707-718.

327.
Ibrahim AH (2018) Enhancement of βgalactosidase activity of lactic acid bacteria in fermented camel milk. Emirates Journal of Food and Agriculture 256-267.

330.
Deraz S, Khalil A (2018) A model system for conversion of metmyoglobin to bright red myoglobin derivatives in organic sausages using potential probiotic lactic acid bacteria. S. Asian J. Life Sci 6(1), 22-35.

352.
Zakaria AM, Amin YA, Khalil OSF, Abdelhiee EY, Elkamshishi MM (2019) Rapid detection of aflatoxin M1 residues in market milk in Aswan Province, Egypt and effect of probiotics on its residues concentration. Journal of advanced veterinary and animal research 6(3), 197.