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Article published the September 3, 2021
1. IntroductionWhey is the valuable by-product of the cheesemaking process resulting after the production of cheese, whey cheese or casein from milk. It represents 90% of the volume and 50% of the solids of milk and it is characterized by its high concentrations of water, lactose and sodium [1,2].Whey disposal is problematic, due to its high organic matter content and resultant high biological oxy ...
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Article published the August 20, 2020
1. IntroductionEscherichia coli is a Gram-negative bacterium that typically inhabits the intestine of vertebrates and is considered a usual member of the digestive flora in animals. However, under favorable circumstances, it may acquire genes associated with pathogenicity/virulence and cause clinical disease in most domestic farmed species. Colibacillosis is a systemic fatal disease, which occurs ...
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Article published the September 2, 2019
Infectious bronchitis (IB) was described in the USA for the first time as a respiratory disease of chickens. Its aetiological agent was isolated in 1936 and then identified as a Gammacoronavirus, namely infectious bronchitis virus (IBV) (Cook et al. 2012). Being a single-stranded RNA virus, IBV is highly susceptible to spontaneous mutation and genetic recombination, meaning that a large number of ...
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December 23, 2012
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Location:Athens, Attiki, Greece
Profile: Academic / scientific
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