The present study is carried out to evaluate the antibacterial peptides released during the growth of lactobacilli in milk. Among 8 isolates of lactobacilli and yoghurt cultures used for study, the yoghurt culture released the maximum quantity of peptides (90 ± 1.25 µg/ml). When...
Open access
Research Article10.9734/ejnfs/2024/v16i111574
The present study was conducted during 2021-22 at Dairy Science College, Bangalore, India to study the microflora present in fermented control idli batter and batter added with paneer whey and characterize them to use as solid-state fermentation cultures for idli batter fermentat...
Open access
Research Article10.9734/jabb/2024/v27i101493
In the present study, the fermented drink is based on the corn milk and the bovine milk which got enormous nutritional and health benefits. In the mixture of pasteurized corn milk and bovine milk, mother culture containing the 2% of pure probiotic strain of Lactiplantibacillus pl...
Open access
Research Article10.9734/arrb/2024/v39i112159