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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
Call For Paper - Volume 12 | Issue 7 | Month- July 2024
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Published Paper Details:
Paper Title
ISOLATION AND CHARACTERIZATION OF LACTOBACILLUS SPP. FROM CURD AND ITS APPLICATION IN FOOD INDUSTRY.
Authors
Revathi Satheesh E, Dr N Vidhya, Balaram P K, Sowmiya P, Rojamathi K
Keywords
Lactobacillus sp, Probiotics, Antibacterial activities, Lyophilization, Probiotic milk chocolate, Probiotic dark chocolate.
Abstract
Lactobacillus sp. were isolated from curd sample and identified. These bacteria are lactic acid producers and are essential in foods as they increase the nutritional value of the product. Lactobacillus sp. is probiotic bacteria which when consumed confer a health benefit to the host. Probiotics benefit humans by improving the gut micro biota balance, stimulating immune system and also has antibacterial activities. The lyophilized form of Lactobacillus sp is added to chocolate in two varieties thus probiotic milk chocolate and probiotic dark chocolate are made. Probiotic chocolates are a way to add good bacteria to the body. Probiotics consumed along with chocolate increases good gut bacteria and improves the overall health.
IJCRT's Publication Details
Unique Identification Number - IJCRT2105545
Paper ID - 207267
Page Number(s) - f96-f102
Pubished in - Volume 9 | Issue 5 | May 2021
DOI (Digital Object Identifier) -
Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Revathi Satheesh E, Dr N Vidhya, Balaram P K, Sowmiya P, Rojamathi K, "ISOLATION AND CHARACTERIZATION OF LACTOBACILLUS SPP. FROM CURD AND ITS APPLICATION IN FOOD INDUSTRY.", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.9, Issue 5, pp.f96-f102, May 2021, Available at :http://www.ijcrt.org/papers/IJCRT2105545.pdf
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Volume 12 | Issue 7
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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