Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods
Khushboo Khushboo, Arun Karnwal, Tabarak Malik
Frontiers in Microbiology
Abstract
In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties. These isolates hold potential for future research in the formulation of millet-based probiotic beverages. However, further studies are required to confirm their effectiveness and safety in improving human health. This research provides a foundation for developing functional foods and drinks that can positively affect human health by incorporating probiotic microorganism.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
probiotic lactic acid bacteria hold potential for future research in the formulation of millet-based probiotic beverages
“These isolates hold potential for future research in the formulation of millet-based probiotic beverages.”
bacteria isolated from different food sources are probiotic lactic acid bacteria
“In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties.”