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BioTechnologia
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2/2017
vol. 98
 
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RESEARCH PAPERS

Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk

Jyoti Lakhanpal
1
,
Jeena Gupta
1

  1. Department of Bioengineering and Biosciences, Lovely Professional University (LPU), Phagwara, Punjab, India
BioTechnologia vol. 98(2) pp. 121-129 2017
DOI: https://doi.org/10.5114/bta.2017.68311
Online publish date: 2017/07/18
Article file
- BTA#217-05 str 121-129.pdf  [1.44 MB]
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Copyright: © 2017 Institute of Bioorganic Chemistry, Polish Academy of Sciences This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND) (https://creativecommons.org/licenses/by-nc-nd/3.0/legalcode),.allowing third parties to download and share its works but not commercially purposes or to create derivative works.


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