Volume 6, Issue 2 (June 2019)
J. Food Qual. Hazards Control 2019, 6(2): 42-43 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Gautam N, Sharma N. Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria. J. Food Qual. Hazards Control 2019; 6 (2) :42-43
URL: http://jfqhc.ssu.ac.ir/article-1-541-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-541-en.html
Department of Microbiology, St. Bede’s College, Navbahar, 171002, Shimla, HP, India , neha_mbg@yahoo.com
Abstract: (1804 Views)
This article has no abstract.
DOI: 10.18502/jfqhc.6.2.952
DOI: 10.18502/jfqhc.6.2.952
References
1. Ai C., Ma N., Zhang Q., Wang G., Liu X., Tian F., Chen P., Chen W. (2016). Immunomodulatory effects of different lactic acid bacteria on allergic response and its relationship with in vitro properties. PloS One. 11: e0164697. [DOI: 10.1371/journal. pone.0164697] [DOI:10.1371/journal.pone.0164697] [PMID] [PMCID]
2. Akbar A., Ali I., Anal A.K. (2016). Industrial perspectives of lactic acid bacteria for biopreservation and food safety. The Journal of Animal and Plant Sciences. 26: 938-948.
3. Cross M.L., Gill H.S. (2001). Can immunoregulatory lactic acid bacteria be used as dietary supplements to limit allergies? International Archives of Allergy and Immunology. 125: 112-119. [DOI: 10.1159/000053804] [DOI:10.1159/000053804] [PMID]
4. Gautam N., Sharma N. (2009a). Bacteriocin: safest approach to preserve food products. Indian Journal of Microbiology. 49: 204-211. [DOI: 10.1007/s12088-009-0048-3] [DOI:10.1007/s12088-009-0048-3] [PMID] [PMCID]
5. Gautam N., Sharma N. (2009b). Purification and characteriza-tion of purified bacteriocin of Lactobacillus brevis isolated from traditional fermented food of H.P. Indian Journal of Biochemistry and Biophysics. 46: 337-341.
6. Gautam N., Sharma N. (2015). A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India. Journal of Food Science and Technology. 52: 5808-5816. [DOI: 10.1007/s13197-015-1710-x] [DOI:10.1007/s13197-015-1710-x] [PMID] [PMCID]
7. Kore K.B., Pattanaik A.K., Sharma K., Mirajkar P.P. (2012). Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs. Indian Journal of Traditional Knowledge. 11: 35-39.
8. Sekar S., Mariappan S. (2007). Usage of traditional fermented products by Indian rural folks and IPR. Indian Journal of Traditional Knowledge. 6: 111-120.
9. Sourabh A., Kanwar S.S., Sharma P.N. (2010). Diversity of bacterial probiotics in traditional fermented foods of western Himalayas. International Journal of Probiotics and Prebiotics. 5: 193-202.
10. Taghavi M., Athari S.M., Athayi M., Athayi S., Omidi R., Athari S.S. (2014). Report of a food allergy to wheat gluten. Bulletin of Environment, Pharmacology and Life Sciences. 3: 123-125.
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
