Evaluation of new candidate probiotic lactobacillus strains isolated from a traditional fermented food- multigrain-millet dosa batter
S. Divyashree, Ramith Ramu, M. Y. Sreenivasa
Topics & Concepts
ProbioticFood scienceLactobacillus paracaseiLactobacillus plantarumLactobacillusBiologyMicrobiologyLactobacillus fermentumFermentationFermentation in food processingChemistryBacteriaLactic acidGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGut microbiota and health