Diversity of bacterial probiotics in traditional fermented foods of Western Himalayas

International Journal of Probiotics and Prebiotics

Volumn 5, Issue 4, 2010, Pages 193-202

  Sourabh, Aditi ^a   Kanwar, S S ^a   Sharma, P N ^a  

^a CSK HIMACHAL PRADESH AGRICULTURAL UNIVERSITY   (India)

Author keywords

Adhesion; Diversity; Fermented foods; Probiotics; Simulated gastric and intestinal juices; Western Himalayas

Indexed keywords

BILE SALT; HEXADECANE; PROBIOTIC AGENT; TOLUENE; XYLENE;

ACID TOLERANCE; ARTICLE; BACILLUS COAGULANS; BACTERIAL STRAIN; BACTERIUM ISOLATE; CELL MEMBRANE; COLONY FORMING UNIT; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD; GASTROINTESTINAL SECRETION; GENE SEQUENCE; HYDROPHOBICITY; INTESTINE TRANSIT TIME; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL DIVERSITY; SMALL INTESTINE; STOMACH JUICE; STOMACH PH; UPPER GASTROINTESTINAL TRACT;

EID: 84860670627     PISSN: 15551431     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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