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IIT-K’s agri, food engineering dept focusses on fermented functional foods
date:Nov 02, 2012
rge-scale industrial production and processing with an additional requirement that they maintain a good viability during storage. These requirements pose a significant challenge from a technological stand point, as many probiotics being of intestinal origin are sensitive to stresses such as oxygen, heat and acid exposure.

He added, As a consequence, these bacteria perform poorly in many food environments and particularly in fermented foods which can be highly acidic. Numerous human feeding stud

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