biostudies-literatureUnknown11(2)Hassan AAThis study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram-positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and organic acid production, proteolytic activity, and antioxidant capacity were assessed. The isolates are classified as <i>Lacticaseibacillus paracasei</i> Ogt_1, <i>Lacticaseibacillus casei</i> Ogt_2, <i>Lacticaseibacillus paracasei</i> Ogt_3, <i>Lacticaseibacillus paracasei</i> Ogt_4, and <i>Lacticaseibacillus paracasei</i> Ogt_5. All strains possessed high antagonistic activity against <i>Proteus vulgaris</i>, <i>Staphylococcus aureus,</i> and <i>Escherichia coli</i>. All strains produced high levels of lactic acid (11177.3-15404.9 μg/ml), tartaric acid (2197.8-4058.5 μg/ml), and exopolysaccharides(20.86-239.9 mg/L) and possessed high proteolytic and antioxidant activity at variable manners. Overall, this study indicates the isolation of important <i>Lacticaseibacillus</i> strains from Oggtt, which could be used as starter cultures for developing functional foods.Food science & nutrition1040-1050https://www.ebi.ac.uk/biostudies/studies/S-EPMC9922129biostudies-literatureIsolation, identification, and biochemical characterization of five <i>Lacticaseibacillus</i> strains from Oggtt: A traditional fermented and dried buttermilk.PMC9922129Elkashef HMohamed Ahmed IASakr SSHassan AAAli AAfalseIsolation, identification, and biochemical characterization of five <i>Lacticaseibacillus</i> strains from Oggtt: A traditional fermented and dried buttermilk.This study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram-positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and organic acid production, proteolytic activity, and antioxidant capacity were assessed. The isolates are classified as <i>Lacticaseibacillus paracasei</i> Ogt_1, <i>Lacticaseibacillus casei</i> Ogt_2, <i>Lacticaseibacillus paracasei</i> Ogt_3, <i>Lacticaseibacillus paracasei</i> Ogt_4, and <i>Lacticaseibacillus paracasei</i> Ogt_5. All strains possessed high antagonistic activity against <i>Proteus vulgaris</i>, <i>Staphylococcus aureus,</i> and <i>Escherichia coli</i>. All strains produced high levels of lactic acid (11177.3-15404.9 μg/ml), tartaric acid (2197.8-4058.5 μg/ml), and exopolysaccharides(20.86-239.9 mg/L) and possessed high proteolytic and antioxidant activity at variable manners. Overall, this study indicates the isolation of important <i>Lacticaseibacillus</i> strains from Oggtt, which could be used as starter cultures for developing functional foods.2023-01-01T00:00:00Z2023 Feb2024-11-05T19:19:10.185Z2024-11-05T19:19:10.185ZS-EPMC99221293678907610.1002/fsn3.3140