Manisha Sethi, Arjun Ok, Jayalaxmi Dash, Deepti Parida, Salona Kar, Swayambara Mishra, Aliva P Minz, Anubhab Padhi, Kirti Ranjan Das, Biswaranjan Pradhan, Tulika Prakash, Shantibhusan Senapati
Isolation and characterization of probiotics from traditional fermented food have contributed many beneficial strains to the field of health and nutritional sciences. Handia, a traditional fermented alcoholic beverage popular in different parts of Odisha, was our source of isolation. This study characterizes one such potential bacteria, Levilactobacillus brevis ILSH3 (H3) isolated from Handia. The investigation for the probiotic attributes as per ICMR-DBT guidelines qualified the checkpoint assays like acid and bile tolerance, bile salt hydrolase activity, antimicrobial properties, and pathogen exclusion ability...
February 12, 2024: Probiotics and Antimicrobial Proteins