E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||7|
|Section||Nutrition and Health|
|Published online||13 December 2021|
Isolation, molecular characterization and preliminary screening for probiotic properties of lactobacillus fermentum from indigenous dahi
Institute of Food and Nutritional Science, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
* Corresponding author: email@example.com
Indigenous dahi is an analogue to fermented milk product of Pakistan produce by uncharacterized strains of LAB. It hides lots of health beneficial properties and unexplored micro-flora. On microbial examination of indigenous dahi, it was found that L. fermentum was most dominant spp. (22 isolates) of LAB in it. Upon safety assessment eleven showed negative hemolytic and gelatinase activity. All these eleven strains were molecularly characterized through PCR by using universal primers (9F and 1510R). Obtained sequences were submitted to Gene data base of NCBI under accession numbers KX944639-42, KX957930-33 and KY069971-73. Furthermore these strains were screened on the basis of acid and bile tolerance and antimicrobial activity. KX957931, KX957932 and KY069973 were selected for further studies of functional attributes.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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