Functional characterization and microencapsulation of probiotic bacteria from koozh

Koozh is a traditional fermented millet beverage unique to south India. Analysis of six market samples of koozh for their microbial profile resulted in 69 isolates of presumptive lactic acid bacteria (LAB). They were grouped as Leuconostoc sp ., Enterococcus sp ., Streptococcus sp . and Lactobacillu...

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Veröffentlicht in:	Journal of food science and technology 2016-02, Vol.53 (2), p.977-989
Hauptverfasser:	Ilango, Shankar, Pandey, Ruby, Antony, Usha
Format:	Artikel
Sprache:	eng
Schlagworte:	acid tolerance ambient temperature Analysis antibacterial properties Antibiotics Bacillus amyloliquefaciens Bacteria beverages Bile Biochemical tests Carbohydrates cell viability Chemistry Chemistry and Materials Science Chemistry/Food Science dried skim milk Enterococcus Enterococcus hirae Fermentation Food Food Science Freeze drying gastric juice Grain hydrophobicity India Laboratories lactic acid bacteria Lactobacillus Lactobacillus plantarum Lactose Leuconostoc markets microencapsulation millets Morphology Nutrition Original Original Article oxen Pathogens Probiotics spray drying Streptococcus Studies
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