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April 10, 2026Open Access

Bioexploration of Traditional Fermented Foods for Isolation, Characterization and Functional Evaluation of Lactic Acid Bacteria

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Authors

BMB.Tirzah MrudulaDSDeepa Switha.V

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Overview

Uncovers probiotic potential in traditional fermented foods, suggesting benefits for global health.

Key Points

  • The research aimed to isolate and characterize Lactobacillus species from traditional fermented foods and evaluate their probiotic potential.
  • Isolation of bacteria from fermented foods using MRS media.
  • Phenotypic characterization through biochemical tests like haemolysis and citrate utilization.
  • Molecular identification via 16S rRNA gene sequencing.
  • Lactic acid bacteria were isolated from Idli batter, toddy, dhokla, and Mishti Doi.
  • Isolates demonstrated robust tolerance to various salt concentrations.
  • Characterization identified Lactobacillus species with promising probiotic and antimicrobial properties.

Cite This Study

Mrudula et al. (2026) studied this question.

synapsesocial.com/papers/69d896406c1944d70ce07854https://doi.org/10.5281/zenodo.19465977
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