In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products

The present study concerns the isolation and characterization of potential probiotic bacteria isolated from indigenously fermented cereal-based products commonly produced by tribal people Aravali hills region India documentation their unexplored attributes. strains were evaluated for attributes, such as bile salt acid tolerance, lysozyme phenol antagonistic antifungal activity, cell autoaggregation, cell-surface hydrophobicity, simulated gastric pancreatic digestion, antioxidative potential, hydrolase H2O2 production. safety isolates was assessed antibiotic sensitivity, hemolytic DNase biogenic amine production assays, while technological properties, fermenting ability, amylolytic EPS production, also evaluated. A total 70 LAB screened initially, 6 showed good candidates in vitro assessments. efficient identified using phenotyping biochemical characterization, which results further confirmed recognized at strain level phylogenetic analysis 16S rDNA sequencing. current has shown that Lactiplantibacillus plantarum KMUDR7 “Makka ki Raab” excellent attributes could be a product preparation. However, other strains, Lactobacillus delbrueckii subsp. bulgaricus KMUDR1 Lacticaseibacillus rhamnosus KMUDR9, KMUDR14, -17, -20 have comparable