Functional characterization of potential probiotic lactic acid bacteria isolated from Kalarei and development of probiotic fermented oat flour

Probiotics and Antimicrobial Proteins

Volumn 10, Issue 4, 2018, Pages 654-661

  Gupta, Mahak ^a   Bajaj, Bijender Kumar ^a  

^a UNIVERSITY OF JAMMU   (India)

Author keywords

Functional characterization; Kalarei; Lactic acid bacteria; Lactobacillus plantarum; Oat flour

Indexed keywords

CATALASE; CELLULASE; ERYTHROMYCIN; HYDROCARBON; LACTIC ACID; OATMEAL; PHENOL; PROBIOTIC AGENT; RNA 16S; VANCOMYCIN; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ACIDITY; ANIMAL CELL; ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM ADHERENCE; BACTERIUM ISOLATION; CELL AGGREGATION; CHEESE; DAIRY PRODUCT; DNA SEQUENCE; ENZYME ACTIVITY; FERMENTATION; HYDROPHOBICITY; KALAREI; LACTOBACILLUS PLANTARUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PRIORITY JOURNAL; PROTEIN SYNTHESIS; PSEUDOMONAS AERUGINOSA; SEQUENCE ANALYSIS; STOMACH JUICE; STREPTOCOCCUS PNEUMONIAE; ZONE OF INHIBITION; ANALYSIS; ANIMAL; AVENA; BOVINE; CHEMISTRY; CLASSIFICATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MILK;

ANIMALS; AVENA; CATTLE; CHEESE; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; MILK; PROBIOTICS;

EID: 85025082618     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-017-9306-6     Document Type: Article

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