Journal of Food and Nutritional DisordersISSN: 2324-9323

Reach Us +1 850 754 6199
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairycereal based Composite Substrate

Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairycereal based Composite Substrate

The current study was aimed at evaluating the effects of fermentation on the nutritional profile of a composite dairy-cereal substrate. The organism (Lactobacillus acidophilus NCDC 13, a dairy isolate probiotic strain) had a biomass concentration 1012/ml in MRS medium and was starch hydrolysis-negative and phytasepositive with a phytase activity of 0.705 unit/ h/ ml.

Special Features

Full Text

View

Track Your Manuscript

Share This Page

Media Partners

Associations