Health Benefit Characterization of Dominant Lactobacilli in Traditional Doogh

Authors

  • Hamid Reza Sayevand Department of Nutritional Sciences, Vienna, Austria
  • Christiane Knapp Department of Nutritional Sciences, Vienna, Austria
  • Farzaneh Bakhtiary Department of Nutritional Sciences, Vienna, Austria
  • Marlene Remely Department of Nutritional Sciences, Vienna, Austria
  • Berit Hippe Department of Nutritional Sciences, Vienna, Austria
  • Hedayat Hosseini National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  • Alexander G. Haslberger Department of Nutritional Sciences, Vienna, Austria

Keywords:

lactic acid bacteria, Doogh, yoghurt, probiotics, hemolytic activity, antibiotic resistance, pH and bile resistance, 16S rDNA, API test.

Abstract

The aim of our study was the characterization and evaluation of isolated lactic acid bacteria(LAB)

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Published

2016-08-20

How to Cite

Sayevand, H. R., Knapp, C., Bakhtiary, F., Remely, M., Hippe, B., Hosseini, H., & G. Haslberger, A. (2016). Health Benefit Characterization of Dominant Lactobacilli in Traditional Doogh. International Journal of Sciences: Basic and Applied Research (IJSBAR), 29(2), 58–70. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/4898

Issue

Vol. 29 No. 2 (2016)

Section

Articles

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