In vitro probiotic potential of Enterococcus species isolated from tungrymbai, a fermented soybean product of Meghalaya, India
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DOI: 10.1556/066.2016.0017
Abstract: Lactic acid bacteria were isolated from tungrymbai, a traditional fermented soybean product of Meghalaya, India and assessed for their probiotic properties. Survival under simulated gastric conditions was tested and five acid tolerant strains were selected.… read more here.
Keywords: soybean product; product meghalaya; isolated tungrymbai; enterococcus species ... See more keywords