In this study, an isolated yeast strain AKP1 was selected (out of 10 isolates) on the basis of the cumulative probiotic score. Genotypic characterization confirmed that it was a Saccharomyces cerevisiae. Gastroprotective effect ...

In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of ...

This review is aimed to explore the health beneficial effects of probiotics which are live microorganisms that provide a positive health influence on humans when taken in sufficient quantity. Lactic acid bacteria, bifidobac- ...

West Bengal and Odisha are the two neighbouring states in India. Due to the climatic variations, a large number of crops, vegetables and fishes are produced in this region. Therefore, diverse numbers of fermented foods ...

Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of ...

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating ...

Traditional leavened wheat-based flat bread khambir is a staple food for the highaltitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and ...