Probiotic Potential of Lactobacillus plantarum LD1 Isolated from Batter of Dosa, a South Indian Fermented Food

Probiotics and Antimicrobial Proteins

Volumn 6, Issue 2, 2014, Pages 73-81

  Gupta, Aabha ^a   Tiwari, Santosh Kumar ^a  

^a MAHARSHI DAYANAND UNIVERSITY   (India)

Author keywords

Bacteriocins; Fermented foods; Food borne pathogens; Lactic acid bacteria; Probiotics

Indexed keywords

ACIDIFYING AGENT; ANTACID AGENT; BACTERIOCIN; BILE SALT; CHLORAMPHENICOL; DNA 16S; ERYTHROMYCIN; GENTAMICIN; HYDROLASE; KANAMYCIN; PEPSIN A; PROBIOTIC AGENT; RANITIDINE; TETRACYCLINE;

AGAR GEL ELECTROPHORESIS; ANTIBIOTIC RESISTANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CELL SURFACE; CONTROLLED STUDY; CULTURE MEDIUM; DNA ISOLATION; ENZYME ACTIVITY; ESCHERICHIA COLI; FERMENTED PRODUCT; FOOD POISONING; GROWTH INHIBITION; HYDROPHOBICITY; INDIA; LACTOBACILLUS PLANTARUM; MICROCOCCUS LUTEUS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SALT TOLERANCE; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; STOMACH JUICE; VIBRIO; ANTIBIOSIS; CHEMICAL PHENOMENA; CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; PHYLOGENY; PHYSIOLOGY; VEGETABLE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; VIBRIO SP.;

ANTIBIOSIS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; INDIA; LACTOBACILLUS PLANTARUM; PHYLOGENY; PROBIOTICS; VEGETABLES;

EID: 84901401415     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-014-9158-2     Document Type: Article

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