Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

“…Auto-aggregation can enhance gastrointestinal persistence of a probiotic in vivo as well as its colonization in vitro (Cesena et al 2001). Auto-aggregation results of our study are consistent with results reported by others (Angmo et al 2016;Abushelaibi et al 2017).…”

Traditional Fermented Products of India

“…Microorganism involved in fermentation are probiotic in nature i.e. they will provide health benefit to the consumer and arte essential part of gut micro flora (Angmo et al, 2016). Most commonly found microorganisms are Lactic acid bacteria (LAB) accomplish a crucial role in the preservation and production of nutritious fermented foods (Satish et al, 2013).…”

Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

“…In the last few years, probiotics use for different puposes had aroused interest in different medicinal settings in different countries (Angmo et al, 2016). Lactic acid bacteria especially Lactobacillus species have been explored as probiotics due to the growing evidence of their health benefits (Feng et al, 2015;Tropcheva et al, 2014).…”