Anti-tubercular and probiotic properties of coagulase-negative staphylococci isolated from Koozh, a traditional fermented food of South India

Author:

Khusro Ameer,Aarti Chirom,Dusthackeer Azger,Agastian Paul

Funder

Maulana Azad National Fellowship

University Grants Commission, Delhi

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference65 articles.

1. A study on the fermentation pattern of common millets in Koozh preparation - a traditional South Indian food;Thirumangaimannan;Indian J. Tradit. Know,2013

2. Review: diversity of microorganisms in global fermented foods and beverages;Tamang;Front. Microbiol.,2016

3. On a Generic Approach to the Safety Assessment of Microorganisms Used in Feed/food and Feed/food Production;European Commission,2003

4. Food fermentations: microorganisms with technological beneficial use;Bourdichon;Int. J. Food Microbiol.,2012

5. Yeast diversity of traditional alcohol fermentation starters for Hong Qug lutinous rice wine brewing, revealed by culture-dependent and culture-independent methods;Lv;Food Control,2013

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