An Overview on the Biological Production of Vinegar

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Perspectives into probiotics- from phenotyping to pyrosequencing

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

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

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Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic

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Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens

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‘Chubitchi’- The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

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Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation

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Development of novel indigenous pearl millet based fermented Skim milk product

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

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Survival and release of probiotic bacteria from chitosan-coated alginate-starch capsules in mice gastro-intestinal tract and effect on faecal flora and immune parameters in mice

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Isolation and Characterization of Potential Probiotic Lactobacillus gasseri Strains Isolated from Different Sources

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Lactobionic Acid: Significance and Application in Food and Pharmaceutical

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Formulation, Sensory and Microbial Aspects of Functional Fermented Dairy Product – Synbiotic Dahi

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Metabiotics and their Health Benefits

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