Publication | Open 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

ProbioticFood FermentationIn Vitro FermentationVitro ScreeningLactic Acid BacteriaFood MicrobiologyMicrobiologyPrincipal Component AnalysisProbioticsMedicineProbiotic AttributesFood SafetyHealth Sciences