uttapam
Selected indexed studies
- In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation. (J Food Sci Technol, 2015) [PMID:26344976]
- Optimization of nutritional and non--nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology. (Braz J Microbiol, 2014) [PMID:24948917]
- Characterization of an Antibacterial Compound, 2-Hydroxyl Indole-3-Propanamide, Produced by Lactic Acid Bacteria Isolated from Fermented Batter. (Appl Biochem Biotechnol, 2015) [PMID:26201479]
_Worker-drafted node — pending editorial review._
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Sources
- In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation. (2015) pubmed
- Optimization of nutritional and non--nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology. (2014) pubmed
- Characterization of an Antibacterial Compound, 2-Hydroxyl Indole-3-Propanamide, Produced by Lactic Acid Bacteria Isolated from Fermented Batter. (2015) pubmed