Probiotic characteristics of lactobacillus spp. isolated from fermented milk product dahi

Food Science and Technology Research

Volumn 18, Issue 1, 2012, Pages 91-98

  Soomro, Aijaz Hussain ^a   Masud, Tariq ^b  

^a SINDH AGRICULTURE UNIVERSITY   (Pakistan)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

Author keywords

Acid; Antibiotic resistance; Bile tolerance; Dahi; Lactobacillus acidophilus; Probiotic culture

Indexed keywords

ACID RESISTANCE; ACIDS; ANTIBIOTICS; BODY FLUIDS; DAIRY PRODUCTS; MICROORGANISMS;

ANTI-MICROBIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ANTIBIOTIC SUSCEPTIBILITIES; DAHI; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS SPP; PROBIOTIC CULTURES; PROBIOTIC POTENTIALS;

FERMENTED MILK;

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS HELVETICUS;

EID: 84866927420     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.91     Document Type: Article

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