Probiotic characteristics of lactic acid bacteria isolated from traditional fermented milk 'Dahi' in Bangladesh

Pakistan Journal of Nutrition

Volumn 6, Issue 6, 2007, Pages 647-652

  Harun ur Rashid, Md ^a   Togo, Kaname ^a   Ueda, Minoru ^b   Miyamoto, Taku ^a  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b OKAYAMA UNIVERSITY   (Japan)

Author keywords

ACE inhibitory activity; Acid and bile acid tolerance; Probiotics

Indexed keywords

BILE ACID; DIPEPTIDYL CARBOXYPEPTIDASE; LACTIC ACID;

ACID TOLERANCE; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; BANGLADESH; CONTROLLED STUDY; ENTEROCOCCUS FAECIUM; ENZYME ACTIVITY; FERMENTATION MEDIUM; FERMENTATION TECHNIQUE; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS RAFFINOLACTIS; MILK; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; STRAIN DIFFERENCE; STREPTOCOCCUS BOVIS;

ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LACTOCOCCUS RAFFINOLACTIS; PEDIOCOCCUS PENTOSACEUS; STREPTOCOCCUS BOVIS;

EID: 34548220996     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.647.652     Document Type: Article

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