Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods.

ABSTRACT:

Background

Teles is a traditional fermented food native to Assam, India, valued for its unique aroma and potential health benefits. Despite its cultural importance, the beneficial microbial communities in Teles remain poorly characterised, particularly with respect to probiotic functionality and food-enhancing properties. This study aimed to isolate and characterize microbial strains from Teles for their probiotic potential and aroma-producing capabilities, targeting their application as functional starter cultures in food fermentation.

Methods

Bacterial strains were isolated from Teles and evaluated for essential probiotic traits, including tolerance to acid (pH 2.0), salt (8% NaCl), bile (2.0%), and phenol (0.4%). Phenol tolerance-the ability to survive toxic compounds gen

SUBMITTER: Borthakur D 

PROVIDER: S-EPMC12462176 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature