Diversity and functional characterization of microflora isolated from traditional fermented food idli

Effect of ingredients on sensory profile of idli

(2012) Manoharan Durgadevi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties

(2012) B. VidyaLaxme et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro

(2012) Venkatasubramanian Vidhyasagar et al.   Journal of Functional Foods

Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter

(2011) Bharti K. Iyer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification and distribution of Bacillus species in doenjang by whole-cell protein patterns and 16S rRNA gene sequence analysis

(2010) Tae-Woon Kim   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of a facile method of template DNA preparation for PCR-based detection and typing of lactic acid bacteria

(2009) Atul Kumar Singh et al.   FOOD MICROBIOLOGY

Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine

(2009) Ponnala Raghavendra et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation

(2009) Marilena Anastasio et al.   JOURNAL OF FOOD SCIENCE

Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking

(2007) María Consuelo Palacios et al.   LWT-FOOD SCIENCE AND TECHNOLOGY