Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the
present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate …

Microencapsulation of probiotics is a main technique employed to improve cell survival in
gastrointestinal tract (GIT). The present study investigated the impact of utilizing proteins ie …

The survivability of encapsulated and nonencapsulated probiotics consisting of
Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical …

The present study investigates the hydrolysis, microstructural profiling and utilization of guar
gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was …

Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of
Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural …

Xanthan gum can be utilised to overcome the structural defects in alginate microbeads and
to improve the stability of microbeads under harsh conditions, that is, high acidic pH and …

Fenugreek, black cumin, and garlic are herbs that are rich sources of antimicrobial and
nutritional bioactive compounds. This study investigated the influence of herbs on the …

Probiotics, in the form of supplements or food products, have emerged as the most
prominent ingredient in the era of functional foods. Probiotics have always been a vital …

The present study investigates the hydrolysis, microstructural profiling and utilization of guar
gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was …