International Journal of Fermented Foods
Year 2012, Volume-1, Issue-1 (December)
Print ISSN : 2319-3549

Table of contents

Editorial
Baboo M. Nair

Review Paper

Methods for isolation, characterization and identification of probiotic bacteria to be used in functional foods
Ami Patel, J.B. Prajapati, Baboo M. Nair

Production of organic acids, titratable acidity and pH-development during fermentation of cereal flours
Peter Sahlin, Baboo M. Nair

Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate
Sangita Ganguly, Latha Sabikhi

Impact of alginate-chitosan encapsulated Flavourzyme on peptide and amino acid profiles in Cheddar cheese
Kavya Anjani, Kasipathy Kailasapathy, Michael Phillips

Effect of fermentation on the growth of Escherichia coli - NG7C in gruels made from whole grain flours of wheat and tef
Apiradee Wangsakan, Baboo M. Nair

Preparation of blended low alcoholic beverages from under-utilized millets with zero waste processing methods
Pratima Khandelwal, R.S. Upendra, U. Kavana, S. Sahithya, Sateesh

Probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented foods
Ami Patel, Cecilia Lindström, Arti Patel, J. B. Prajapati, Olle Holst

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