Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology

Enterococcus faecium MTCC 5695 possessing potential probiotic properties as well as enterocin producing ability was used as starter culture. Effect of time (12–24 h) and inoculum level (3–7 % v/v) on cell growth, bacteriocin production, antioxidant property, titrable acidity and pH of curd was studi...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Ramakrishnan, Vrinda, Goveas, Louella Concepta, Prakash, Maya, Halami, Prakash M., Narayan, Bhaskar
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2012
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4571218/
https://ncbi.nlm.nih.gov/pubmed/26396297
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0821-x
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