ICAR Research Data Repository for Knowledge Management
Diversity of Probiotic Microorganisms in Some Traditional Fermented Foods of Himachal Pradesh
CSK Himachal Pradesh Agricultural University Repository
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| Relation |
http://hillagricrepository.co.in/761/
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| Title |
Diversity of Probiotic Microorganisms in Some Traditional Fermented Foods of Himachal Pradesh
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| Creator |
Sourabh, Aditi
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| Subject |
664.024 Manufacturing Processes
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| Description |
Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance (Fuller 1989). In the early 20th century, Elie Metchnikoff, a Russian scientist and Nobel laureate, postulated that "friendly" intestinal bacteria contribute to the longevity of the Bulgarian people. He believed that consuming fermented milk products rich in lactic acid bacteria (LAB) are beneficial for humans as they reduce the number of harmful bacteria in the gut (Metchnikoff 1907).
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| Date |
2010
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| Type |
Thesis
NonPeerReviewed |
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| Format |
text
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| Language |
en
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| Identifier |
http://hillagricrepository.co.in/761/1/ADITI%20SOURABH.pdf
Sourabh, Aditi (2010) Diversity of Probiotic Microorganisms in Some Traditional Fermented Foods of Himachal Pradesh. PhD thesis thesis, CSKHPKV Palampur. |
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