Probiotification of Mango Juice by Lactic Acid Bacteria and Quality Assessment at Refrigerated Storage Condition

Corresponding Author : M. A. Hossain (afzal.fet@gmail.com)

Abstract : Two lactic acid bacteria: Lactobacillus plantarum and Lactobacillus fermentum were used for the production of probiotic mango juice. Three probiotic juice samples viz. sample 2 (inoculated with L. plantarum), sample 3 (inoculated with L. fermentum) and sample 4 (inoculated with mixed culture of both L. plantarum and L. fermentum) were prepared by these two isolates, which were compared with that of control (sample 1), where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 24 hours.…

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Effects of Anthropometric Factors on Grip Strength and Work Capacity

Corresponding Author : S. M. Uddin (misbah-ipe@sust.edu)

Abstract : This present study is planned to explore the effects of some anthropometric factors (age, height, weight, hand length, handbreadth, elbow to wrist length, BMD, BMI, and BF%) on grip strength, and to investigate how anthropometric variables, grip strength are related to work capacity. Sixty subjects (30 male & 30 female) were recruited to be volunteers for this study. Grip strength of dominant hand was obtained by using Digital Pinch/Grip Analyser. Standing Broad Jump (SBJ) method was used for work capacity…

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