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Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)

2014-02-01

Abstract excerpt

Attempts were made to isolate natural antagonistic lactic acid bacteria (LAB) and use them in production of dahi and raita for increased safety. Seventy isolates of LAB were isolated from dahi obtained from different sources. These isolates were tested for their antagonistic activity against selected pathogenic strains of Staphylococcus aureus subsp. aureus and Escherichia coli AB 1157 by adopting agar well assay...

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Literature Corpus work
a7a1b365-08e0-5d07-ad2f-dbb6d98ef4f6
DOI
10.1111/jfs.12091
Open publication

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Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)DOI 10.1111/jfs.12091
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