frfst-2022-955990 1..17

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products Kriti Ghatani*, Subarna Thapa and Priya Chakraborty Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Siliguri, India Fermented foods are functional foods with better nutritional and technological characteristics that prove numerous health benefits to the host as they harbor diverse group of microorganisms in them. There has been increased consumption...