Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic char...

Full description

Bibliographic Details
Main Authors: Sib Sankar Giri, Shib Sankar Sen, Subrata Saha, Venkatachalam Sukumaran, Se Chang Park
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-03-01
Series:Frontiers in Microbiology
Subjects:
fermented rice-beverage
Lactobacillus plantarum L7
probiotics
minerals
sugars
volatile compounds
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/full

Internet

http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/full

Similar Items