Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi.

ABSTRACT: This study investigated the probiotic properties and antibiofilm potential of Streptococcus thermophilus strains obtained from homemade and commercial dahi. The S. thermophilus strain from homemade dahi had greater acid tolerance than the commercial strain, indicating a greater capacity to live in the acidic environments of the stomach. The commercial strain had increased survivability in bile salts and was more hydrophobic than the homemade strain. These findings suggest improved adaptability and increased colonization in the gut. The genomes of both strains included genes associated with probiotic characteristics implying that the two strains may provide unique probiotic advantages. These findings highlight the importance of cell-free supernatants (CFS) of these strains in reducing biofi

SUBMITTER: Sudheer A 

PROVIDER: S-EPMC11868508 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature