Lactobacillus acidophilus

Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars

FYNE-AKAH, Homa, OBINNA-ECHEM Patience Chisa & Barber, Lucretia Ifeoma · Asian Food Science Journal · 2025

This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics enc...

Open access Research Article 10.9734/afsj/2025/v24i10818

Comparative Antimicrobial Activity of Lactobacillus acidophilus and Lactobacillus rhamnosus on Clinically Isolated Escherichia coli: An In vitro Study

Nithyamol Kuriakose, Ananthu Raj, Anju Anil, Azhar M M, Sajmi Sathar, Anagha S & Harish Kumar K S · Microbiology Research Journal International · 2023

Aim: The aim of present study is to evaluate the comparative antimicrobial activity of Lactobacillus acidophilus and Lactobacillus rhamnosus on clinical isolates of Escherichia coli. Study Design:  Cross-sectional observational study. Place and Duration of Study: This study was c...

Open access Research Article 10.9734/mrji/2023/v33i11-121418

Evaluation of Acha (Digitaria exilis) Grain Fermented with Lactobacillus Species as a Probiotic Food

Opemipo Tomilayo Ishola, Anthony Okhonlaye Ojokoh & Odesanya Oluwayemisi · Asian Food Science Journal · 2019

Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...

Open access Research Article 10.9734/afsj/2019/v9i230005