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2016•Journal of Food Science and TechnologyOpen access

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

Anila Kumari, Kunzes Angmo, Monika, Tek Chand Bhalla

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Key concepts: Probiotic, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus casei, Biology, Lactobacillus, Microbiology, Lactobacillus buchneri

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Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis — Research Paper | ScholarLens