Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin
Author:
Affiliation:
1. Department of Biotechnology Maharishi Markandeshwar (Deemed to be University) Ambala India
2. Department of Biochemistry Kurukshetra University Kurukshetra India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16817
Reference42 articles.
1. In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry
2. Isolation of Pediococcus acidilacticiKp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry
3. A prophylactic multi-strain probiotic treatment to reduce the absorption of toxic elements: In-vitro study and biomonitoring of breast milk and infant stools
4. Screening of intracellular, extracellular and membrane bound exopeptidases in lactic acid bacteria (LAB);Attri P.;Milchwissenschaft,2012
5. Next generation sequencing, biochemical characterization, metabolic pathway analysis of novel probiotic Pediococcus acidilactici NCDC 252 and it’s evolutionary relationship with other lactic acid bacteria
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1. Chitosan encapsulation of Pediococcus acidilactici NCDC 252 improved its survival in simulated gastro-intestinal conditions;Process Biochemistry;2024-03
2. Probiotics as starter and nonstarter cultures in fermented foods;Strategies to Improve the Quality of Foods;2024
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