1. Fatima, D., 2018. Effect of enzymes, temperature and ph on bacteriocin activity of Bacillus megaterium against some fungal pathogens. Appl. Biol. Res., 20: 88-93.
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2. Fatima, D., 2017. Study of the physicochemical and bacteriological quality of raw and treated water from the Bouhanifia Dam in Mascara (Western Algeria). Rev. BioRessour., 7: 99-109.
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3. Djadouni, F., 2017. Study of bacteriocin produced by Enterococcus faecium strain isolated from traditional fermented tomatoes in Algeria. Asian J. Biol. Sci., 10: 130-137.
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4. Zohra, M., D. Fatima, D.A. Yahia, D. Saidi, O. Kheroua and M.K.N. Ali Hiti, 2016. High cellulose diet lowers serum, liver and cholesterol contents by enhances HDL and feces cholesterol in rats. Int. J. Biol. Pharm. Applied Sci., 5: 3262-3273.
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5. Fatima, D., 2016. Microbial defense systems in foods and feeds. J. Biol. Control, Vol. 30. 10.18641/jbc/0/0/100285.
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6. Fatima, D., 2016. Characterization of bacteriocin produced by Lactobacillus brevis isolated from traditional fermented tomatoes juice. Sci. Agric., 15: 401-408.
7. Fatima, D. and R.L. Fernanda, 2016. Characterization of bacteriocin produced by Lactobacillus brevis isolated from traditional fermented tomatoes juice. Researcher, 8: 1-8.
8. Fatima, D. and M. Zohra, 2016. Recent advances and beneficial roles of Bacillus megaterium in agricultures and otheirs fields. Int. J. Biol. Pharm. Applied Sci., 5: 3160-3173.
9. Fatima, D., K. Mebrouk and H. Miloud, 2015. Control of E. coli and spoilage microorganisms in tomato sauce and paste using a synergistic antimicrobial formula. J. Chem. Pharm. Res., 7: 1352-1360.
10. Fatima, D., K. Mebrouk and H. Miloud, 2015. Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites. Afr. J. Food Sci., 9: 359-366.
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11. Fatima, D., H. Miloud and K. Mebrouk, 2015. Purification of bacteriocin BacPC from Pidiococcus pentocaseus sp. suitable for foods preservation. Int. J. Chem. Tech Res., 8: 15-21.
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12. Fatima, D., H. Miloud and B. Karima, 2015. Isolation and identification of lactic acid bacteria from Algerian goat's milk and their major technological traits. Int. J. Chem. Tech. Res., 8: 6-14.
13. Fatima, D. and K. Mebrouk, 2013. Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products. Afr. J. Food Sci., 7: 35-44.
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14. Djadouni, F. and M. Kihal, 2012. Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods. Braz. Arch. Biol. Technol., 55: 435-444.
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15. Khalil, R., Y. Elbahloul, F. Djadouni and S. Omar, 2009. Isolation and partial characterization of a bacteriocin produced by a newly isolated Bacillus megaterium 19 strain. Pak. J. Nutr., 8: 242-250.
16. Khalil, R., F. Djadouni, Y. Elbahloul and S. Omar, 2009. The influence of cultural and physical conditions on the antimicrobial activity of bacteriocin produced by a newly isolated Bacillus megaterium 22 strain. Afr. J. Food Sci., 3: 11-22.
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