Priyanka Deka

Evaluation of Physicochemical Properties of Yoghurt Enriched with Mango Pulp

Priyanka Deka & Mamoni Das · Journal of Advances in Microbiology · 2025

Yoghurt is produced through the coagulation of milk by lactic acid fermentation of milk, facilitated by a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. It is consumed globally and is recognised as one of the most popular fe...

Open access Research Article 10.9734/jamb/2025/v25i121040

Effect of Administration of β-carotene Enriched Yoghurt Using Lactobacillus bulgaricus and Streptococcus thermophilus on Gut Microflora Associated with E. coli Infection

Priyanka Deka & Mamoni Das · Microbiology Research Journal International · 2025

The study aimed to develop β-carotene-enriched yoghurt and to investigate its efficacy on gut microflora associated with E. coli infection. The study was conducted in the Department of Biotechnology, Assam Agricultural University, for product development, and the animal test was...

Open access Research Article 10.9734/mrji/2025/v35i111652