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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 1
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In vitro and Animal Studies

Probiotic characterization of potential hydrolases producing Lactococcus lactis subsp. lactis isolated from pickled yam

Seema BhanwarDepartment of Biotechnology & Environmental Sciences, Thapar University Patiala, PunjabIndia
,
Arashdeep SinghDepartment of Biotechnology & Environmental Sciences, Thapar University Patiala, PunjabIndia
&
Abhijit GanguliDepartment of Biotechnology & Environmental Sciences, Thapar University Patiala, PunjabIndiaCorrespondence[email protected]
Pages 53-61 | Received 29 May 2013, Accepted 02 Aug 2013, Published online: 11 Sep 2013

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Chaline Caren Coghetto, Graziela Brusch Brinques & Marco Antônio Záchia Ayub. (2016) Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions. International Journal of Food Sciences and Nutrition 67:8, pages 929-943.
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Articles from other publishers (4)

Haktan Aktaş & Bülent Çetın. (2024) Multidimensional evaluation of techno-functional properties of yoghurt bacteria. International Dairy Journal 148, pages 105795.
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Harshpinder Kaur & Moushumi Ghosh. (2023) Probiotic fermentation enhances bioaccessibility of lycopene, polyphenols and antioxidant capacity of guava fruit (Psidium guajava L). Journal of Agriculture and Food Research 14, pages 100704.
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Miray Gizem BİNGÖL & İlkin ŞENGÜN. (2022) Susuz lahana turşusundan izole edilen laktik asit bakterilerinin probiyotik potansiyeli. Biological Diversity and Conservation.
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Ajay K. Manhar, Yasir Bashir, Devabrata Saikia, Dhrubajyoti Nath, Kuldeep Gupta, Bolin K. Konwar, Rahul Kumar, Nima D. Namsa & Manabendra Mandal. (2016) Cellulolytic potential of probiotic Bacillus Subtilis AMS6 isolated from traditional fermented soybean (Churpi): An in-vitro study with regards to application as an animal feed additive. Microbiological Research 186-187, pages 62-70.
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