Indigenous probiotic microorganisms in fermented foods
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Elsevier
Reference218 articles.
1. Functional and technological properties of exopolysaccharide producing autochthonous Lactobacillus plantarum strain AAS3 from dry fish based fermented food;Aarti;LWT – Food Science and Technology,2019
2. In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India;Aarti;LWT – Food Science and Technology,2017
3. In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry;Abbasiliasi;BMC Microbiology,2017
4. Antioxidant activity of exopolysaccharide from probiotic strain Enterococcus faecium (BDU7) from Ngari;Abdhul;International Journal of Biological Macromolecules,2014
5. Bacteriocinogenic potential of a probiotic strain Bacillus coagulans [BDU3] from Ngari;Abdhul;International Journal of Biological Macromolecules,2015
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