Study of the probiotic properties of Lacticaseibacillus casei subsp. casei NCIM 5752 and the optimization of whey-based media for the production of its biomass using response surfa... von Nanjaiah, Madhusudan, Rastogi, Naveen Kumar, Devappa, Somashekar

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Effect of prebiotics on thermally acclimatized lactobacilli cultures and their application as synbiotics in RTD fruit drinks von Bommasamudram, Jyothna, Muthu, Arjun, Devappa, Somashekar

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Solid-state fermentation of Jatropha seed cake for optimization of lipase, protease and detoxification of anti-nutrients in Jatropha seed cake using Aspergillus versicolor CJS-98 von MOHANKUMAR BAVIMANE VEERABHADRAPPA, SHARATH BELAME SHIVAKUMAR, DEVAPPA, Somashekar

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STRAIN IMPROVEMENT THROUGH MUTAGENESIS AND OPTIMIZATION OF PROTEASE PRODUCTION BY ASPERGILLUS TERREUS CJS-127 USING JATROPHA SEED CAKE AS SUBSTRATE von Bommasamudram, Jyothna, Devappa, Somashekar

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Application of response surface methodology to improve the production of antimicrobial biosurfactants by Lactobacillus paracasei subsp. tolerans N2 using sugar cane molasses as sub... von Hippolyte, Mouafo T., Augustin, Mbawala, Hervé, Tchougang M., Robert, Ndjouenkeu, Devappa, Somashekar

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Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders von Bommasamudram, Jyothna, Muthu, Arjun, Devappa, Somashekar

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Study on Utilization of Detoxified Jatropha curcas Seed Cake Subjected to Solid State Fermentation as a Dietary Supplement in Wistar Rats von Sharath, Belame S., Muthukumar, Sevva P., Somashekar, Devappa

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Studies on different polysaccharides used as carrier material for spray-drying of synbiotics and its viability under different storage conditions von Bommasamudram, Jyothna, Muthu, Arjun, Devappa, Somashekar

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Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method von Bommasamudram, Jyothna, Kumar, Pradeep, Kapur, Sonal, Sharma, Deepak, Devappa, Somashekar

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Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives von Mouafo, Hippolyte Tene, Mbawala, Augustin, Tanaji, Kudre, Somashekar, Devappa, Ndjouenkeu, Robert

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Biosurfactants from lactic acid bacteria: A critical review on production, extraction, structural characterization and food application von Mouafo, Hippolyte T., Sokamte, Alphonse T., Mbawala, Augustin, Ndjouenkeu, Robert, Devappa, Somashekar

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Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B von Mouafo, Hippolyte T., Mbawala, Augustin, Somashekar, Devappa, Tchougang, Hervé M., Harohally, Nanishankar V., Ndjouenkeu, Robert

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