Characterization of two new strains of Lactococcus lactis for their probiotic efficacy over commercial synbiotics consortia.

ABSTRACT: Lactococcus spp. are industrially crucial lactic acid bacteria (LAB) used to manufacture lactic acid, pickled vegetables, buttermilk, cheese, and many kinds of delicious dairy foods and drinks. In addition to these, they are also being used as probiotics in specific formulations. However, their uses as probiotics are comparatively less than the other LAB genera. The present communication hypothesizes to validate the probiotic potentiality of two new Lactococcus lactis subsp. lactis strains for their future uses. These native food fermenting strains were characterized for in vitro acid tolerance, tolerance to simulated gastric and pancreatic juices, autoaggregation and co-aggregation, hydrophobicity, haemolytic activity, bile salt deconjugation, cholesterol removal, antimicrobial spectrum,

SUBMITTER: Bandyopadhyay B 

PROVIDER: S-EPMC9151986 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature