A5091428793- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Protein Hydrolysis and Bioactive Peptides
- Infant Nutrition and Health
- Proteins in Food Systems
- Digestive system and related health
- Food composition and properties
- Microencapsulation and Drying Processes
- Trace Elements in Health
- Folate and B Vitamins Research
- Genomics and Phylogenetic Studies
- Polysaccharides Composition and Applications
- Enzyme Production and Characterization
- Phytase and its Applications
- Microbial Metabolic Engineering and Bioproduction
- Food Science and Nutritional Studies
- Oral microbiology and periodontitis research
- Biofuel production and bioconversion
- Diet, Metabolism, and Disease
- Diet and metabolism studies
- Biochemical Analysis and Sensing Techniques
- Clostridium difficile and Clostridium perfringens research
- Selenium in Biological Systems
- Phytoestrogen effects and research
National Dairy Research Institute
2014-2023
Office of the Chief Scientist
2015
Abstract The aim of our study was to assess the antibiotic resistance among commercially available probiotic Lactobacilli . A total 30 isolates were characterized after isolation from 19 commercial products, including Lactobacillus rhamnosus , acidophilus casei reuteri plantarum and fermentum All further subjected susceptibility test using disc diffusion method against a 45 antibiotics. Most found exhibit multiple some most commonly used showed high level toward nalidixic acid, vancomycin,...
Climate change and the urgent need to reduce greenhouse gas (GHG) emission from agriculture has resulted in significant pressure on livestock industry for advanced practices that are environmentally more sustainable. Livestock is responsible than 15% of anthropogenic methane (CH4) via enteric fermentation improved strategies mitigating CH4 production therefore represents a promising target overall GHG contribution agriculture. Ruminal produced by methanogenic archaea, combining CO2 hydrogen...
Two human-originated bacterial strains Limosilactobacillus reuteri NCDC958 and Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12-producers, were tested in the current study for vitro probiotic potential, development technological characterization of fermented soymilk. During testing, both showed 1.6 to 2.2 log reduction at pH 3, tolerate 0.3% bile salt, exhibited auto- (36–47%) co-aggregation features (28–32%), along with moderate hydrophobicity (26–63%...