This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest...
Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and st...
Background: Traditional fermented foods are a typical niche for probiotic Lactic Acid Bacteria (LAB)...
This study investigated the antipathogenic activity and probiotic potential of indigenous lactic aci...
<p>This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-base...
A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based...
The growth of the lactic acid probiotic strain Lactobacillus plantarum NCIMB 8826 isolated from the ...
Fermented products contain probiotic organisms that have beneficial and therapeutic effects on the g...
Rice is a staple food consumed in the world. Current statistics of rice consumption in Nigeria at De...
This research aimed to demonstrate probiotic germinated native black rice juice fermentation by lact...
Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food addi...
The growth on rice-based media of the probiotic strain Lactobacillus plantarum NCIMB 8826 isolated f...
The concept of functional food has evolved throughout the years. These days we define a food to be f...
Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic ba...
AbstractPresent study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F2...
Most health benefits of fermented foods and beverage can be traced to Lactic Acid Bacteria (LAB). In...
Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and st...
Background: Traditional fermented foods are a typical niche for probiotic Lactic Acid Bacteria (LAB)...
This study investigated the antipathogenic activity and probiotic potential of indigenous lactic aci...
<p>This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-base...
A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based...
The growth of the lactic acid probiotic strain Lactobacillus plantarum NCIMB 8826 isolated from the ...
Fermented products contain probiotic organisms that have beneficial and therapeutic effects on the g...
Rice is a staple food consumed in the world. Current statistics of rice consumption in Nigeria at De...
This research aimed to demonstrate probiotic germinated native black rice juice fermentation by lact...
Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food addi...
The growth on rice-based media of the probiotic strain Lactobacillus plantarum NCIMB 8826 isolated f...
The concept of functional food has evolved throughout the years. These days we define a food to be f...
Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic ba...
AbstractPresent study was carried out to evaluate a new bacterial strain, Lactobacillus plantarum F2...
Most health benefits of fermented foods and beverage can be traced to Lactic Acid Bacteria (LAB). In...
Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and st...
Background: Traditional fermented foods are a typical niche for probiotic Lactic Acid Bacteria (LAB)...
This study investigated the antipathogenic activity and probiotic potential of indigenous lactic aci...