Assessment of probiotic potential of Lactobacillus sp. isolated from cheese and preparation of probiotic ice-cream

International Journal of Research in Ayurveda and Pharmacy

Volumn 3, Issue 4, 2012, Pages 532-536

  Shivram, Patil Liladhar ^a   Vishwanath, Pandav Parag ^b  

^a Department of Pharmacognosy   (India)

^b NORTH MAHARASHTRA UNIVERSITY   (India)

Author keywords

Cheese; Ice cream; Lactobacillus; Probiotic; Safety

Indexed keywords

CHLORAMPHENICOL; OXACILLIN; PROBIOTIC AGENT; VANCOMYCIN;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL COUNT; BACTERIUM ISOLATION; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; DRUG SCREENING; ESCHERICHIA COLI; HEMOLYSIS; ICE CREAM; IN VITRO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; PH; SALMONELLA TYPHIMURIUM; SALT TOLERANCE; WILD TYPE;

EID: 84897924759     PISSN: 22774343     EISSN: 22293566     Source Type: Journal    
DOI: None     Document Type: Article

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