An Overview on the Biological Production of Vinegar

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Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash

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Perspectives into probiotics- from phenotyping to pyrosequencing

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Barley: A Cereal with Potential for Development of Functional Fermented Foods

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Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta

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Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

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Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview

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Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods

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Fermented Rice Beverage of Northeast India: A systematic review

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Yogurt: A Nature’s Wonder for Mankind

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Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products

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Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt

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Contents Vol. 8, No. 1, June 2019

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Development of Functional Lassi (Stirred Indian Yoghurt) Supplemented with Beetroot (Beta vulgaris) Juice

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Transformation of Lactobacilli Plasmid by Electroporation into Probiotic Strain Lactobacillus helveticus MTCC 5463

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