ArticleJournal of food science and technology2016
Functional characterization and microencapsulation of probiotic bacteria from koozh.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Harnessing dual-channel probiotics to synergistically correct intestinal and vaginal dysbiosis after antibiotic disruption.NPJ biofilms and microbiomes · 2025Article
- Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential.Scientific reports · 2025Article
- The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life.Frontiers in nutrition · 2025Review
- Spray Drying Encapsulation ofFoods (Basel, Switzerland) · 2022Article
- Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu.Foods (Basel, Switzerland) · 2022Article
- Synbiotic microencapsulation ofJournal of food science and technology · 2022Article
- Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota.Antonie van Leeuwenhoek · 2021Article
- Assessing Viability and Stress Tolerance of Probiotics-A Review.Frontiers in microbiology · 2021Review
- Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) inBioMed research international · 2018Article
- Overexpression ofFrontiers in microbiology · 2018Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Koozh is a traditional fermented millet beverage unique to south India. Analysis of six market samples of koozh for their microbial profile resulted in 69 isolates of presumptive lactic acid bacteria (LAB). They were grouped as Leuconostoc sp., Enterococcus sp., Streptococcus sp. and Lactobacillus sp. based on morphological characteristics and biochemical tests. Eight among them showed probiotic features: resistance to acid (2.5 pH for 6 h), resistance to 0.3 % ox bile, moderate hydrophobicity (40 %), antibacterial activity against 10 pathogens, susceptibility to 50 % of antibiotics tested. Sequencing of 16srDNA showed them to be five strains of Enterococcus hirae and one each of Enterococcus facecalis, Bacillus amyloliquefaciens and Lactobacillus plantarum. The probiotic isolates were encapsulated in skim milk powder by two different drying techniques: freeze drying and spray drying. The encapsulated probiotic isolates survived both in simulated gastric fluid and simulated intestinal fluid with high cell viability (98-99 %). Storage for 16 weeks at room temperature (27 °C), resulted in 2 log reduction, but better survival with only 1 log reduction was observed at 4 °C and was best at -20 °C. Survival of isolates was similar in both spray and freeze dried products.
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