29 Dec 2025Open access
Technological characterization of Lactococcus lactis UFAS8.3 using phenotypic and in silico approaches and its evaluation in Jben cheese productionPublisher siteFood and Humanity, GABA and Rice Research
UniversitiesSoumaya Ahadaf
Active, last published 2026
In probiotics and fermented foods
Soumaya
Ahadaf
Scholar“Research focused on Probiotics and Fermented Foods and adjacent fields.”
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01 · About the work
What I study
oumaya Ahadaf is a researcher working on Probiotics and Fermented Foods. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Soumaya's work has been cited 9 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Probiotics and Fermented Foods×6Genomics and Phylogenetic Studies×2Protein Hydrolysis and Bioactive Peptides×2
04 · Where I am
Affiliations
Affiliation details will appear once this profile is updated.
Research themes (UN SDGs)
05 · Selected work
Recent publications
6 works3 Jul 20251cites
Comprehensive Genomic Profiling and In Vitro Probiotic and Safety Assessments of Enterococcus faecium UFAS147 Isolated from Moroccan Goat FecesPublisher siteCurrent Microbiology, Probiotics and Fermented Foods
1 Dec 2024Open access
Screening for potential new probiotics based on safety, probiotic properties, antimicrobial activity and technological performance of lactic acid bacteria strains isolated from fermented foods and animal microbiotaPublisher siteMalaysian Journal of Microbiology, Probiotics and Fermented Foods
11 May 20246cites
Genomic Insights Into Enterococcus mundtii 203: A Promising Probiotic Candidate Isolated From Camel FecesPublisher siteProbiotics and Antimicrobial Proteins, Probiotics and Fermented Foods
9 Apr 20242cites
Analysis of the bacterial diversity in Moroccan Jben cheese using TTGE, DGGE, and 16S rRNA sequencingPublisher siteWorld Journal of Microbiology and Biotechnology, Probiotics and Fermented Foods
30 Aug 2023Open access
Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripeningPublisher siteInternational Food Research Journal, Probiotics and Fermented Foods
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