RamadassBalamurugan et al.2014,Probiotic potential of lactic acid bacteria present in home made curd in southern india. Indian J Med Res140:345-355.Balamurugan R, Chandragunasekaran AS, Chellappan G, Rajaram K, Ramamoorthi G, Ramakrishna BS (2014) Probiotic potential of lactic acid bacteria ...
The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) ...
Lactic acid bacteriaProbioticsAnti-diarrhoealCurd is a commonly used fermented milk product in India since time immemorial. The scientific use of curd as a source of probiotic (good bacteria for health) has not been much examined. The yougurt (curd containing probiotics) is in Indian market and...
Several studies have now proven that many lactic acid bacteria exhibit probiotic potential. Tolerance to acid and bile conditions is considered a very important requirement to be a probiotic organism. In this study, putative lactobacilli isolated from dairy viz. curd and raw milk was subjected to ...
Probiotic potential of lactic acid bacteria present in home made curd in southern India. Background & objectives: The human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consump... Balamurugan,Ramadass,Chandragunasekaran,... - 《...
Phylogenetic Diversity of Lactic Acid Bacteria Associated with Paddy Rice Silage as Determined by 16S Ribosomal DNA AnalysisFIG. 1. Phylogenetic tree showing ... S Ennahar,Y Cai,Y Fujita 被引量: 0发表: 0年 Phylogenetic diversity of lactic acid bacteria associated with soybean curd residue silage...
The present invention relates to novel strains of lactic acid bacteria MP137 and MP108, use and regulation of immune responses. 特定而言,本发明的乳酸菌株可促进Th1反应及抑制Th2反应. Particular, the lactic acid bacteria strain of the present invention can promote Th1 response and suppressing a Th...
Irvine, DM & Price, WV 1961, `Influence of salt on the development of acid by lactic starters in skimmilk and in curd submerged in brine', Journal of Dairy Science, vol. 44, pp. 243-248.Irvine, D.M. et W.V. Price (1961). Influence of salt on the development of acid by lactic...
Lactic acid bacteria The present invention relates to bacteria of a genus Lactococcus having bacteriological properties of: (1) fermentability which curdles a 10% (W/W) reconstituted skim milk medium when cultivated at a temperature of 25° C. to 37° C. for... K Shimizu,T Yaeshima - US...
PROBLEM TO BE SOLVED: To obtain a sweet potato lactic acid fermented food capable of making pigments such as antocyanins or β-carotene contained in the sweet potato remain in a lactic acid fermented food without decomposing the pigments, excellent in color tone and having a remarkably enha...