Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food.

ABSTRACT: Lactic acid bacteria (LAB) are of major concern due to their health benefits. Fermented food products comprise variable LAB demonstrating probiotic properties. Discovering and evaluating new probiotics in fermented food products poses a global economic and health importance. Therefore, the present work aimed to investigate and evaluate the probiotic potentials of LAB strains isolated from Egyptian fermented food. In this study, we isolated and functionally characterized 100 bacterial strains isolated from different Egyptian fermented food sources as probiotics. Only four LAB strains amongst the isolated LAB showed probiotic attributes and are considered to be safe for their implementation as feed or dietary supplements. Additionally, they were shown to exert antimicrobial activities agains

SUBMITTER: Abdel Tawab FI 

PROVIDER: S-EPMC10547719 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature