Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet ( Eleusine coracana ) Batter for Their Probiotic Attributes-Reference-Cited by-同舟云学术

Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet ( Eleusine coracana ) Batter for Their Probiotic Attributes

Published:2023-10-02 Issue:4 Volume:37 Page:338-363
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Shivakumar Divyashree¹,Gunduraj Adithi¹,Yanjarappa Sreenivasa Marikunte¹

Affiliation:

1. Applied Mycology Lab, Department of Studies in Microbiology, University of Mysore, Mysore, India

Funder

funding

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2023.2267121

Reference64 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk

2. Isolation and characterization of antimicrobial proteins produced by a potential probiotic strain of humanLactobacillus rhamnosus231 and its effect on selected human pathogens and food spoilage organisms

3. Bifidobacterium longum and Bifidobacterium breve isolates from preterm and full term neonates: Comparison of cell surface properties

4. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

5. ISOLATION AND CHARACTERIZATION OF POTENTIAL PROBIOTICS FROM FERMENTED RAGI (ELEUSINE CORACANA)

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