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August 25, 2025Frontiers in NutritionOpen Access

Antioxidant and stress-adaptive properties of putative probiotic bacteria in Pakistani fermented buffalo milk

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Authors

GSGulnaz SaleemBRBisma RaoGKGul Bahar Khaskheli

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Overview

Observational analysis identified probiotic strains in fermented buffalo milk, suggesting regions can benefit from tailored functional foods.

Key Points

  • L. plantarum Y 1 displayed outstanding acid resistance and bile tolerance, promoting its potential as a probiotic.
  • Eight bacterial strains from fermented buffalo milk were evaluated, with L. brevis Cc 3 showing significant antioxidant activity and bile resilience.
  • Molecular identification of forty-seven isolates indicated a diverse microbial community in traditional dairy products, highlighting their potential health benefits.
  • This study suggests integrating regional probiotics into functional diets could enhance gastrointestinal health and reduce oxidative stress.

Cite This Study

Saleem et al. (2025) studied this question.

synapsesocial.com/papers/68af5d5dad7bf08b1eae05d5https://doi.org/10.3389/fnut.2025.1619212
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1In vitro evaluation of antimicrobial activity of Lactic Acid Bacteria (LAB) isolated from Buffalo milk against most common pathogenic and spoilage food bacteria2026 · 1 citations
  2. 2Bioprospecting Traditional Indian Fermented Foods for Novel Probiotic Strains through Functional and Molecular Characterization2026
  3. 3Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach2024 · 4 citations
  4. 4Probiotic Property of Lactobacillus spp Isolated from Different Food Samples2025
  5. 5Screening and Whole-Genome Analysis of Probiotic Lactic Acid Bacteria with Potential Antioxidants from Yak Milk and Dairy Products in the Qinghai–Tibet Plateau2025 · 13 citations