Anusha Kokkiligadda

发表

Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol

S. Vij, A. Beniwal, P. Saini, 2017 .

Response and tolerance of yeast to changing environmental stress during ethanol fermentation

S. Vij, A. Beniwal, P. Saini, 2018, Process Biochemistry.

Vitamin B12 biofortification of soymilk through optimized fermentation with extracellular B12 producing Lactobacillus isolates of human fecal origin

Prof Vikas Kumar, B. Bhushan, P. Behare, 2021, Current research in food science.

Evaluation of physicochemical and functional attributes of whey powder incorporated with pomegranate peel extract

H. V. Raghu, Anusha Kokkiligadda, Writdhama G Prasad, 2022, Food Chemistry Advances.

Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and Saccharomyces cerevisiae Cells in Dual Matrices

S. Vij, A. Beniwal, P. Saini, 2016, Applied Biochemistry and Biotechnology.

Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey

S. Vij, A. Beniwal, P. Saini, 2018 .

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Vaishali Dasriya, Anusha Kokkiligadda, Manorama Kumari, 2021, Journal of applied microbiology.

Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective.

R. Nagpal, P. Behare, B. Nataraj, 2021, Food research international.

Next-Generation Probiotics

Anusha Kokkiligadda, Manorama Kumari, 2021, Advances in Probiotics.

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

S. Vij, A. Beniwal, P. Saini, 2017, 3 Biotech.

Evaluation of environmental stress tolerance of extracellular vitamin B 12 producing lactobacilli cultures

Tomar, P. Behare, Anusha Kokkiligadda, 2019 .