TAILIEUCHUNG - Isolation and characterization of potential probiotic strains isolated from traditional Indian fermented foods

The present study explored the traditional Indian fermented food samples for potential probiotic strains with superior probiotic properties to that of commercially available strain. A total of 102 food samples were collected aseptically and 200 isolates were purified using MRS media. 132 were identified as Gram-positive bacteria and 43 were identified as yeast cultures. On the basis of morphological and biochemical properties, 120 isolates were provisionally identified as Lactobacillus spp. These isolates were evaluated for desired probiotic properties such as acid, bile and pancreatin tolerance, and only seven isolates were found to pass these tests. These seven isolates were further evaluated for other properties, including carbohydrate fermentation, autoaggregation, haemolysis and antibiotic resistance profile, on the basis of which, the strains 4A and 21C were found to have excellent probiotic potential and were also found superior when compared with the commercially available probiotic strain (control) Lactobacillus casei Shirota (LcS). | Isolation and characterization of potential probiotic strains isolated from traditional Indian fermented foods

• Sinh học
• Fermented foods
• Lactic acid bacteria
• Acid tolerance
• Characterization of potential probiotic strains isolated
• Potential probiotic strains isolated
• Microbial and storage studies
• Indigenous fermented foods
• Microbial load
• Planned to assess the nutritional status
• Lactobacillus cultures associated
• Traditional ethnic fermented foods
• Tribal communities
• Indigenous food items
• α galactosidase
• β glucosidase
• Fermented food
• Traditional fermented foods
• β glucosidase enzyme activity
• Lactic strains isolated
• Bile salt pH tolerance
• Probiotic applications
• Homemade fermented foods
• Isolation and characterization
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Amylase activity
• Traditional fermented products in togo
• Amylolytic potentials involved
• Functional food
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Mental health
• Gut microbiota
• Therapeutic nutrition
• Human lifestyle
• Soy foods
• Characterization of lactobacillus isolates
• Lactobacillus isolates
• Fermented soya food
• GRAS status
• Nigerian Foods
• Mycotoxin Contamination
• Avian Mycotoxicosis
• Sorghum Grains
• Nigerian Indigenous
• Agricultural Science
• Probiotic Foods
• Lactose Intolerance
• Fermented Products
• Autoimmune Diseases
• Current Prospects
• Human Health
• coli O157 H7
• Acid shock
• Acid adaptation
• Adaptation time
• Fruit juices
• Post cooked
• Selected lactobacillus strain
• Standardization of technology
• Technology for the preparation
• Fermented foods of Meghalaya
• Public health
• Health benefits
• Human diet
• Fermentation process
• BMC Genetics
• Leuconostoc lactis
• Comparative genomics
• CRISPR Cas
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Food crop plant leaves
• Novel fermented foods