Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayruvedic lactic acid fermented product: An in-vitro evaluation

Journal of General and Applied Microbiology

Volumn 53, Issue 3, 2007, Pages 207-213

  Kumar Reddy, Kanchi Bhasker Praveen ^a   Raghavendra, Ponnala ^a   Kumar, Basavanna Girish ^a   Misra, Mahesh Chandra ^a   Prapulla, Siddlingiaya Gurudutt ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Kanjika; Lactic acid bacteria; Lactobacillus coryniformis; Lactobacillus curvalus; Probiotic

Indexed keywords

AMPICILLIN; CHLORAMPHENICOL; COTRIMOXAZOLE; ERYTHROMYCIN; KANJIKA; METRONIDAZOLE; PENICILLIN G; POLYMYXIN B; PROBIOTIC AGENT; RIFAMPICIN; STREPTOMYCIN; TETRACYCLINE; VANCOMYCIN; CHOLESTEROL;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM COLONY; BACTERIUM ISOLATE; BACTERIUM ISOLATION; IN VITRO STUDY; LACTIC ACID BACTERIUM; NONHUMAN; SCREENING; AYURVEDA; FERMENTATION; LACTOBACILLUS; METABOLISM; PH; PHYSIOLOGY;

LACTOBACILLUS; LACTOBACILLUS CORYNIFORMIS;

CHOLESTEROL; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MEDICINE, AYURVEDIC; PROBIOTICS;

EID: 34548815936     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.53.207     Document Type: Article

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