Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic char...

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Detalles Bibliográficos
Autores principales: Giri, Sib Sankar, Sen, Shib Sankar, Saha, Subrata, Sukumaran, Venkatachalam, Park, Se Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5861207/
https://www.ncbi.nlm.nih.gov/pubmed/29593702
http://dx.doi.org/10.3389/fmicb.2018.00473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5861207/
https://www.ncbi.nlm.nih.gov/pubmed/29593702
http://dx.doi.org/10.3389/fmicb.2018.00473

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