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Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties

Vrinda Ramakrishnan1, Louella Concepta Goveas1, Maya Prakash2

  • 1Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.

Journal of Food Science and Technology
|September 24, 2015
PubMed

Keywords:
Co cultivationEnterococcus faeciumFood borne diseasesOptimizationProbiotic curd

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