Probiotic fermented foods for health benefits

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 377-390

  Beena Divya, Jayakumar ^a   Kulangara Varsha, Kontham ^a   Madhavan Nampoothiri, Kesavan ^a   Ismail, Bindhumol ^a   Pandey, Ashok ^a  

^a REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Functional foods; Lactic acid bacteria; Nutraceuticals; Prebiotics; Probiotics

Indexed keywords

FUNCTIONAL FOODS; LACTIC ACID BACTERIA; NUTRACEUTICALS; PREBIOTICS; PROBIOTICS;

BIOCHEMISTRY; HEALTH; LACTIC ACID; NUTRIENTS;

BACTERIA;

COBALAMIN; FOLIC ACID; KEFIR; PREBIOTIC AGENT; PROBIOTIC AGENT; RIBOFLAVIN; SORBITOL; TAGATOSE; YOGHURT;

BACTERIUM; BIOTECHNOLOGY; DIGESTION; FERMENTATION; FOOD INDUSTRY; HEALTH IMPACT; IMMUNE SYSTEM; NUTRIENT AVAILABILITY; PROBIOTICS; PUBLIC HEALTH;

ANTIMICROBIAL ACTIVITY; BACTERIUM CULTURE; BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM INFANTIS; BUTTER; CHEESE; ENTEROCOCCUS; FERMENTATION; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD PRESERVATION; HEALTH; INTERMETHOD COMPARISON; INTESTINE FLORA; INTESTINE FUNCTION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS RHAMNOSUS; LEUCONOSTOC MESENTEROIDES; MEAT; MICROENCAPSULATION; MILK; NONHUMAN; PEDIOCOCCUS; PROBIOTIC FERMENTED FOOD; REVIEW; SALMONELLA TYPHIMURIUM; STREPTOCOCCUS THERMOPHILUS; WINE;

EID: 84865539050     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100179     Document Type: Review

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