Lactic acid bacteria (LAB) are beneficial microbes known for their health-promoting
properties. LAB are well known for their ability to produce substantial amounts of bioactive …

International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB),
which are used as probiotics in both human and animal husbandry. We isolated …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Probiotic bacteria were isolated from different traditional fermented foods as there are
several such foods that are not well explored for their probiotic activities. Hence, the present …

Use of probiotic biofilms can be an alternative approach for reducing the formation of
pathogenic biofilms in food industries. The aims of this study were (i) to evaluate the …

We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and
functional assays. A preliminary subtractive screening of nineteen strains was performed …

Present study documents the potential probiotic Lactobacillus isolated from indigenous
fermented beverage Raabadi, consumed during summers in Haryana and Rajasthan …

Emerging evidence suggests that the increasing prevalence of food allergies is associated
with compositional and functional changes in our gut microbiota. Microbiota-host …

A total of 34 lactic acid bacteria isolates from 4 different Brazilian kefir grains were identified
and characterized among a group of 150 isolates, using the ability to tolerate acidic pH and …