Characterization of two new strains of Lactococcus lactis for their probiotic efficacy over commercial synbiotics consortia.

Lactococcus spp. are industrially crucial lactic acid bacteria (LAB) used to manufacture lactic acid, pickled vegetables, buttermilk, cheese, and many kinds of delicious dairy foods and drinks. In addition to these, they are also being used as probiotics in specific formulations.

Partial characterization of novel inulin-like prebiotic fructooligosaccharides of Sechium edule (Jacq.) Sw. (Cucurbitaceae) tuberous roots.

The fruits and aerial parts of Sechium edule (Jacq.) Sw. (Cucurbitaceae) are a popular cook vegetable being used in different parts of the world with ethnomedicinal and pharmacological values.