stdClass Object
(
    [id] => 17222
    [paper_index] => 202508-02-023537
    [title] => ROLE OF LACTIC ACID BACTERIA IN FERMENTED BEVERAGES:A GENOMIC APPROACH
    [description] => 
    [author] => Abu Shama, Shahid Ali, Dr.Raj Narayan Yadav 
    [googlescholar] => 
    [doi] => 
    [year] => 2025
    [month] => August
    [volume] => 10
    [issue] => 8
    [file] => fm/jpanel/upload/2025/August/202508-02-023537.pdf
    [abstract] => Lactic Acid Bacteria (LAB) are integral part of fermentation and a wide variety of beverages, ranging from dairy-based drinks to plant-derived products such as traditional fermented juices,Bread and Cake.Their ability to convert sugars into lactic acid but not only to enhances the self life and safety of beverages but also imparts unique sensory and good nutritional qualities with the advent of genomics.To understand the LAB at the molecular level has significantly advanced technique.Genomic studies have revealed gene clusters responsible for flavor production,stress tolerance and exopolysaccharide synthesis or probiotic traits.This explores the role of LAB in fermented beverages,with a focus on the insights gained through genomic analyses and their application in improving beverage quality,safety from diseases and health benefits.
    [keywords] => Fermentation,Lactic Acid Bacteria,Beverages, Genomics,Fermentation techniques, Cultures, Enzyme's,Safety Method, Metabolite's,
    [doj] => 2025-08-04
    [hit] => 
    [status] => 
    [award_status] => P
    [orderr] => 1
    [journal_id] => 2
    [googlesearch_link] => 
    [edit_on] => 
    [is_status] => 1
    [journalname] => EPRA International Journal of Research & Development (IJRD)
    [short_code] => IJSR
    [eissn] =>  2455-7838 (Online)
    [pissn] => - -
    [home_page_wrapper] => images/products_image/2-n.png
)
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