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September 10, 2025Journal of Institute of Science and TechnologyOpen Access

Probiotic Property of Lactobacillus spp Isolated from Different Food Samples

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Authors

SAS. AdhikariSAShyamal Kumar AdhikariCBChandra Bohara

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Overview

Isolation and evaluation of probiotic properties of Lactobacillus spp in fermented foods, highlighting antibacterial effects.

Key Points

  • Isolated 15 LAB strains from 20 fermented food samples, providing insights into their probiotic potential.
  • Nine LAB isolates survived gastric conditions for 90 minutes, demonstrating significant acid tolerance.
  • All 15 isolates were sensitive to key antibiotics, underscoring their safety for consumption.
  • Two LAB isolates showcased the strongest probiotic properties, indicating the promise of local fermented foods.

Cite This Study

Adhikari et al. (2025) studied this question.

synapsesocial.com/papers/68c1afb954b1d3bfb60e7214https://doi.org/10.3126/jist.v30i1.70777
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