A5006620992- Probiotics and Fermented Foods
- Gut microbiota and health
- Microbial Metabolites in Food Biotechnology
- Food Safety and Hygiene
- Ruminant Nutrition and Digestive Physiology
- Food Quality and Safety Studies
- Pesticide Residue Analysis and Safety
- Microbial infections and disease research
- Microplastics and Plastic Pollution
- Nanotechnology research and applications
- Biopolymer Synthesis and Applications
- Bacteriophages and microbial interactions
- Infant Nutrition and Health
- Diet and metabolism studies
- Nutrition, Genetics, and Disease
- Genomics and Phylogenetic Studies
- Identification and Quantification in Food
- Nanoparticles: synthesis and applications
- Dye analysis and toxicity
- Listeria monocytogenes in Food Safety
- Gastrointestinal motility and disorders
National Dairy Research Institute
2022-2025
Abstract Bacteriophages infect and replicate inside a bacterial host as well serve natural bio-control agents. Phages were once viewed nuisances that caused fermentation failures with cheese-making other industrial processes, which lead to economic losses, but phages are now increasingly being observed promising antimicrobials can fight against spoilage pathogenic bacteria. Pathogen-free meals fulfil industry requirements without synthetic additives always in demand the food sector. This...
Dietary patterns play an important role in regards to the modulation and control of gut microbiome composition function. The interaction between diet microbiota plays order maintain intestinal homeostasis, which ultimately affect host's health. Diet directly impacts microbes that inhabit gastrointestinal tract (GIT), then contributes production secondary metabolites, such as short-chain fatty acids, neurotransmitters, antimicrobial peptides. consumption with genetically modified probiotics...
The link between health and nutrition has spurred a growing fascination with functional foods fortified physiologically active constituents, delivering added advantages beyond fundamental nourishment. Probiotics, falling within the category of foods, are living microorganisms that impart benefits when consumed in appropriate quantities. This research aimed to evaluate susceptibility Lactobacillus acidophilus, widely used probiotic culture, antibiotics. culture’s purity was examined via...