Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

por Es‐sbata, Ikram, Castro, Remedios, Zouhair, Rachid, Durán‐Guerrero, Enrique
Publicado 2022

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

por Es-sbata, Ikram, Castro, Remedios, Carmona-Jiménez, Yolanda, Zouhair, Rachid, Durán-Guerrero, Enrique
Publicado 2022

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

por El-Askri, Taoufik, Yatim, Meriem, Sehli, Youness, Rahou, Abdelilah, Belhaj, Abdelhaq, Castro, Remedios, Durán-Guerrero, Enrique, Hafidi, Majida, Zouhair, Rachid
Publicado 2022

Scedosporium species in soils from various biomes in Northwestern Morocco

por Mouhajir, Abdelmounaim, Poirier, Wilfried, Angebault, Cécile, Rahal, Elkahkahi, Bouabid, Rachid, Bougnoux, Marie-Elisabeth, Kobi, Abdessamad, Zouhair, Rachid, Bouchara, Jean-Philippe, Giraud, Sandrine
Publicado 2020