effectively utilized in aquaculture feeds, biomedical industries, as fl avour
precursors and colourants.
The authors gratefully acknowledge partial funding of their research by
ICAR, DBT, DST, MoEF (all of which are Govt. of India organizations)
and JSPS, Govt. of Japan through various project grants. The authors also
thank the Director, CFTRI, for permission to publish this work.
Lactic acid bacteria
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