Beneficial properties of lactic acid bacteria naturally present in dairy production.

ABSTRACT: BACKGROUND:Consumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isolation and characterization of their beneficial features. This study aimed to characterize the naturally occurring lactic acid bacteria obtained from a dairy environment, in order to assess their potential use as probiotics. RESULTS:Preliminary screening and PCR analysis, based on 16S rRNA sequencing, were applied to select and identify 15 LAB strains from the genera Lactoba

SUBMITTER: Colombo M 

PROVIDER: S-EPMC6300030 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature