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International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.14 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
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Impact Factor : 8.14
Issue per Year : 12
Volume Published : 11
Issue Published : 118
Article Submitted : 21504
Article Published : 8513
Total Authors : 22399
Total Reviewer : 805
Total Countries : 158
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| Paper Title: | Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate |
| Authors Name: | Priti subhash dhakane , DR.Hingane.L.D |
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IJRTI_182801
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| Published Paper Id: | IJRTI2206250 |
| Published In: | Volume 7 Issue 6, June-2022 |
| DOI: | |
| Abstract: | The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we have made the probiotic chocolate. It is better to eat chocolate than medicine. The chocolate containing lyophilized Lactobacillus spp. may help directly for enhancing resistance against intestinal pathogens and in the prevention of diseases. |
| Keywords: | Probiotics, Lactobacillus spp, Lyophillization, Probiotic chocolate. |
| Cite Article: | "Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.7, Issue 6, page no.1663 - 1669, June-2022, Available :http://www.ijrti.org/papers/IJRTI2206250.pdf |
| Downloads: | 000205292 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID: IJRTI2206250
Registration ID:182801
Published In: Volume 7 Issue 6, June-2022
DOI (Digital Object Identifier):
Page No: 1663 - 1669 Country: Ahamadnagar, Maharashtra, India Research Area: Pharmacy Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2206250 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2206250 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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