Evaluation of Indigenous Probiotics of Himachal Pradesh for Functional and Protective Attributes

Walia, Sohini (2014) Evaluation of Indigenous Probiotics of Himachal Pradesh for Functional and Protective Attributes. PhD thesis thesis, CSKHPKV Palampur.

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Abstract

Fermentation is one of the oldest and most economical methods for preserving and producing foods. Apart from preservation, fermented foods have additional benefits of enhanced flavor, increased digestibility and improved nutritional and pharmacological values. Fermented food products modulate complex gastrointestinal functioning and have numerous documented physiological benefits associated with microbial components they contain (Parvez et al. 2006; Ghosh 2012). Each fermented food is associated with unique group of microflora which is responsible for elevating the nutritional quality of that product. In addition, fermented foods also contain some bacteria which are thought to be beneficial to human health and metabolism. These beneficial bacteria are known as probiotics.

Item Type: Thesis (PhD thesis)
Subjects: 500 Natural Sciences and Mathematics > 579.562 Hemiascomycetes (Protomycetales, Taphrinales, Saccharomycetaceae) > 579.35 Gram-positive Cocci
500 Natural Sciences and Mathematics > 579.35 Gram-positive Cocci
Divisions: CSKHPKV Palampur > Department of Microbiology
Depositing User: CSKHPKV Palampur
Date Deposited: 25 Jun 2015 04:14
Last Modified: 20 Sep 2015 13:39
URI: http://hillagricrepository.co.in/id/eprint/767

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