International Journal of Fermented Foods

Table of Contents

• REVIEW ARTICLE

  Methods for improving survival of probiotics against harsh environments

  • Author: Subrota Hati, Surajit Mandal, J.B. Prajapati
  • DOI: 10.5958/2321-712X.2015.00001.0

• Production of concentrated yoghurt culture using whey based media

  • Author: Surajit Mandal, Rekha, Subrota Hati
  • DOI: 10.5958/2321-712X.2015.00002.2

• Probiotic lassi preparation and sensory evaluation using L. paracasei immobilized dry fruit pieces

  • Author: Pratiksha Patel, Vinayak Patel, Rema Subhash
  • DOI: 10.5958/2321-712X.2015.00003.4

• Isolation and identification of phytate-degrading lactobacilli from indian cereal-based fermented milk product-“Raabadi”

  • Author: Sandip Basu, Sudhir Kumar Tomar, Subrota Hati
  • DOI: 10.5958/2321-712X.2015.00004.6

• Evaluation of probiotic potential of lactic acid bacteria isolated from traditional fermented milks by in vitro study

  • Author: Mittal Kathiriya, V Sreeja, Subrota Hati, Jashbhai B Prajapati
  • DOI: 10.5958/2321-712X.2015.00005.8

• Design, development and comparison of ethanol production from free and immobilized saccharomyces cerevisiae under stationary culture

  • Author: P. Arulraj, C.S. Kandasamy, J. Sam Johnson Udaya Chander, A. Bhuvaneswari, R. Venkatanarayan
  • DOI: 10.5958/2321-712X.2015.00006.X

• ‘Chubitchi’-The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

  • Author: B.K. Mishra, N. Balamurugan, S. Hati, B. Paul
  • DOI: 10.5958/2321-712X.2015.00007.1

• Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens

  • Author: Brij Pal Singh, Shilpa Vij, Subrota Hati, Deependra Singh, Priyanka Kumari, Jagrani Minj
  • DOI: 10.5958/2321-712X.2015.00008.3

• EDITORIAL

  Editorial