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Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach

Abstract The interest in region-specific ethnic fermented foods and their functional microbiota is rising. The demands for functional foods are continuously rising, so research is going on to develop nutritious food with many beneficial attributes and low safety concerns. The present study was desig...

Celý popis

Uloženo v:
Hlavní autoři: Mrinal Samtiya, Bharat Bhushan, T. P. Sari, Prarabdh C. Badgujar, Gauri A. Chandratre, Phool Singh, Ashwani Kumar, Tejpal Dhewa
Médium: Artigo
Jazyk:Inglês
Vydáno: BMC 2024-09-01
Edice:Food Production, Processing and Nutrition
Témata:
Probiotics
Lactobacillus
Antioxidative attributes
Biofilm formation
TOPSIS
16S rRNA sequencing
On-line přístup:https://doi.org/10.1186/s43014-024-00259-z
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