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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential.

Product Specifications
SKU :COC30819
AuthorChristine Kalui,Phillip Kutima and Julius Maina
LanguageEnglish
BindingPaperback
Number of Pages116
Publishing Year3/20/2012
ISBN978-3848439829
Edition1 st
Book TypeOther branches of medicine
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-31 00:00:00