Isolation of Lactobacillus strains with probiotic potential from camels milk

Selection of potential probiotic Lactobacillus strains from human milk

Live microorganisms, have beneficial effects on their host’s health, are called as probiotics. There are various possible sources to isolate these bacteria. The most important criterion is being human origin for human applications. In this study; human milk is used as isolation source because of constructive effects on neonates’ health. It is thought that lactic acid bacteria consisted in breas...

Evaluation of the potential probiotic properties of Lactobacillus strains isolated from traditional fermented yak milk

Probiotic strains require investigation to obtain functional products and to satisfy the increasing market demand for probiotics. Traditional fermented yak milk is a potential source of probiotic Lactobacillus strains. Lactobacillus isolates were identified on the basis of their physiological and biochemical characteristics and their probiotic properties were evaluated, including acidifying and...

Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds p...

Potential of Probiotic Lactobacillus Strains as Food Additives

Probiotic Potential of Lactobacillus Strains with Antifungal Activity Isolated from Animal Manure

The aim of the study was to isolate and characterize the lactic acid bacteria (LAB) from animal manure. Among the thirty LAB strains, four strains, namely, KCC-25, KCC-26, KCC-27, and KCC-28, showed good cell growth and antifungal activity and were selected for further characterization. Biochemical and physiology properties of strains confirmed that the strains are related to the Lactobacillus ...