Isolation and Characterization of Lactic Acid Bacteria Isolated from Fermented Food of North-West Himalayas
Lactic acid bacteria (LAB) are ubiquitous and are one of the major microbial groups involved in the fermentation of various types of food. They are the most dominant microbes present in milk or milk products and fermented foods where they play vital roles in both the manufacturing and ripening proce...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2021-09-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/isolation-and-characterization-of-lactic-acid-bacteria-isolated-from-fermented-food-of-north-west-himalayas/ |