Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative

Probiotics and Antimicrobial Proteins

Volumn 2, Issue 3, 2010, Pages 145-151

  Kumar, R Satish ^a   Varman, D Ragu ^a   Kanmani, P ^a   Yuvaraj, N ^a   Paari, K A ^a   Pattukumar, V ^a   Arul, V ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Antimicrobial activity; Biopreservation; Fermented foods; Lactic acid bacteria

Indexed keywords

DNA 16S; FOOD PRESERVATIVE;

ACID TOLERANCE; ANIMAL EXPERIMENT; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM ISOLATION; COLIFORM BACTERIUM; CONTROLLED STUDY; DNA SEQUENCE; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MALE; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; RAT; SALMONELLA TYPHI; SEQUENCE HOMOLOGY; STOMACH JUICE; WEIGHT GAIN; WEISSELLA PARAMESENTEROIDES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; RATTUS; RATTUS NORVEGICUS; SALMONELLA TYPHI; WEISSELLA PARAMESENTEROIDES;

EID: 77958482147     PISSN: 18671306     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12602-010-9052-5     Document Type: Article

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