Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods.

ABSTRACT:

Introduction

Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms.

Methods

In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical,

SUBMITTER: Khushboo 

PROVIDER: S-EPMC10196247 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature