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Published in:

Volume 8 Issue 2
February-2021
eISSN: 2349-5162

Unique Identifier

JETIR2102199

Page Number

1665-1672

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Title

Probiotic potential of Lactobacillus strains isolated from different food sources

ISSN

2349-5162

Cite This Article

"Probiotic potential of Lactobacillus strains isolated from different food sources", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 2, page no.1665-1672, February-2021, Available :http://www.jetir.org/papers/JETIR2102199.pdf

Abstract

Probiotics are gaining popularity worldwide because people are getting aware of the health benefits provided by them. This review explains the major properties that a bacterial strain should possess to be used in the production of probiotic products. The review focuses mainly on the strains of Lactobacillus species with potential probiotic properties that have been isolated from the foods of different origins. These strains with potential probiotic properties can be evaluated further and can be used as starter cultures in the production of probiotic foods.

Key Words

Probiotics, Lactobacillus, potential probiotic properties, starter cultures

Cite This Article

"Probiotic potential of Lactobacillus strains isolated from different food sources", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 2, page no. pp1665-1672, February-2021, Available at : http://www.jetir.org/papers/JETIR2102199.pdf

Publication Details

Published Paper ID: JETIR2102199
Registration ID: 306318
Published In: Volume 8 | Issue 2 | Year February-2021
DOI (Digital Object Identifier):
Page No: 1665-1672
ISSN Number: 2349-5162

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Cite This Article

"Probiotic potential of Lactobacillus strains isolated from different food sources", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 2, page no. pp1665-1672, February-2021, Available at : http://www.jetir.org/papers/JETIR2102199.pdf




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