Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India.

ABSTRACT: The rural tribal people of Meghalaya depend mostly on their ethnic fermented foods as a part of their regular diet and these fermented foods are considered to be a hub of healthy microorganisms. However, the efficacy of probiotic microorganisms is considered to be population-specific because of gut microflora variation in food habits and specific host-microbial interactions. Hence, a strong need for exploring novel indigenous microorganisms with rich probiotic potentiality is required. A few indigenous Lactobacillus isolates (from traditional fermented foods of Meghalaya) were studied extensively for its technological and probiotic attributes. The isolates could survive at pH 2-3 (L. fermentum K16 showed high cell count: pH 2-5.12 log CFU/ml; pH 3-5.76 log CFU/ml), against bi

SUBMITTER: Das S 

PROVIDER: S-EPMC7473377 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature