Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk

• Autorzy: Lakhanpal J. , Gupta J.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

probiotic; goat milk; buffalo; milk; cow milk; curd cheese; antibiotic resistance; organoleptic characteristics

• Wydawca: -
• Czasopismo: BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
• Rocznik: 2017
• Tom: 98
• Numer: 2
• Opis fizyczny: p.121-129,fig.,ref.

Twórcy

autor

Lakhanpal J.

• Department of Bioengineering and Biosciences, Lovely Professional University (LPU), Phagwara, Punjab, India

autor

Gupta J.

• Department of Bioengineering and Biosciences, Lovely Professional University (LPU), Phagwara, Punjab, India

Identyfikatory

DOI

10.5114/bta.2017.68311