Corynebacterium casei is one of the most prevalent species present on the surfaces of smear-ripened cheeses, where it contributes to the production of the desired organoleptic properties. Here, we report the draft genome sequence of Corynebacterium casei UCMA 3821 to provide insights into its physiology.

BACKGROUND Rhus succedanea is generally traded, distributed and sold in the markets in its crude and raw form. This may have been mixed with adulterants, mismanaged by malpractices and substituted with other closely related drugs having different effect. This study is therefore carried out to authenticate the plant through pharmacogonostic evaluations. MATERIAL & METHODS The organoleptic stud...

The aim of this paper is to improve the nutritional quality bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) baobab (BF). composite flours bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, rheological points view. results show that BF a rich source minerals (K: 13,276.47 ± 174 mg/kg; Ca: 1570.67 29.67 Mg: ...