Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India

The traditional fermented vegetables hold a significant cultural and nutritional value in the Himalayan region of Jammu and Kashmir, India. Despite the widespread consumption of these regional delicacies, the microbial communities driving the spontaneous fermentation have not been studied. This stud...

Full description

Bibliographic Details
Published in:	Applied Food Research
Main Authors:	Danish Rizwan, F.A. Masoodi
Format:	Article
Language:	English
Published:	Elsevier 2025-12-01
Subjects:	Bacteria Fermentation Lactic acid bacteria Molecular Probiotics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502225002811

Similar Items

Isolation of lactic acid bacteria with probiotic potential from fermented foods
by: Parichat Phumkhachorn
Published: (2020-04-01)

Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential
by: Sylwia Ścieszka, et al.
Published: (2025-07-01)

METABOLITES OF LACTIC ACID BACTERIA – OVERVIEW AND INDUSTRIAL APPLICATIONS
by: Katarzyna Ratajczak, et al.
Published: (2017-04-01)

Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh
by: Avijit Banik, et al.
Published: (2023-06-01)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
by: Mduduzi Paul Mokoena, et al.
Published: (2016-03-01)

Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables
by: Soltan Dallal, M.M., et al.
Published: (2017-09-01)

Screening of probiotic lactic acid bacteria from Thai fermented foods for human.
by: Kantachote, D., et al.
Published: (2004-09-01)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
by: Majdiah Othman, et al.
Published: (2017-11-01)

Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
by: Yinchu Liu, et al.
Published: (2024-01-01)

Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products
by: Apinun Kanpiengjai, et al.
Published: (2022-04-01)

Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods
by: Emine Dinçer, et al.
Published: (2023-10-01)

Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers
by: Yangyang Yang, et al.
Published: (2025-04-01)

Screening, identification and fermentation characteristics of salt-tolerant lactic acid bacteria in traditional pickled vegetables of Northeast
by: GU Nani, WU Wenyu, LIU Shuilin, BAI Fengling, LYU Xinran, LI Jianrong, TAN Xiqian, CUI Fangchao, YU Zhangfu, SHEN Ronghu
Published: (2024-08-01)

Screening of High-yield Exopolysaccharide Lactic Acid Bacteria in Fermented Pickles in Changbai Mountain and Antioxidant Properties of Polysaccharides
by: Jie YU, et al.
Published: (2024-01-01)

Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review
by: Aylin López-Palestino, et al.
Published: (2025-02-01)

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu
by: Sanhong Fan, et al.
Published: (2022-11-01)

Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
by: Emmanuel Pérez-Escalante, et al.
Published: (2018-11-01)

Lactic acid bacteria and yeast strains isolated from fermented fish (Budu) identified as candidate ruminant probiotics based on in vitro rumen fermentation characteristics
by: Laily Rinda Ardani, et al.
Published: (2023-02-01)

Screening, Identification and Application of Lactic Acid Bacteria for Degrading Mycotoxin Isolated from the Rumen of Yaks
by: Youli Yao, et al.
Published: (2024-11-01)

Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria
by: Ewa Kowalska, et al.
Published: (2020-11-01)

ISOLATION AND SCREENING OF LACTIC ACID BACTERIA FROM NATURALLY FERMENTED SOURCES WITH HIGH BIOTECHNOLOGICAL POTENTIAL
by: Éva LASLO, et al.
Published: (2015-12-01)

Is Lactate an undervalued functional component of lactic acid bacteria-fermented food products?
by: Graciela eGarrote, et al.
Published: (2015-06-01)

Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties
by: Vaez Nemati, et al.
Published: (2023-12-01)

Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by: Barbara Sionek, et al.
Published: (2023-12-01)

Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat
by: Jiayi Zhao, et al.
Published: (2024-12-01)

Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage
by: Nadia S. AlKalbani, et al.
Published: (2019-11-01)

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
by: Pynhunlang Kharnaior, et al.
Published: (2023-05-01)

Review: Potential of using lactic acid bacteria as inoculant for seaweed silage towards sustainable aquaculture
by: Azizza Mala, et al.
Published: (2023-02-01)

Probiotic lactic acid bacteria for applications in vegetarian food products
by: Charernjiratrakul, W., et al.
Published: (2007-07-01)

Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar
by: Arzu Çağrı Mehmetoğlu, et al.
Published: (2022-04-01)

Construction of mixed fermentation bacteria community of lactic acid bacteria from fermented pepper
by: QIN Shuangxia, ZHAO Lingyan, DENG Fangming
Published: (2024-07-01)

Screening and Phenotyping of Lactic Acid Bacteria in Boza
by: Xudong Zhao, et al.
Published: (2025-07-01)

Lactic Acid Bacteria in Finfish—An Update
by: Einar Ringø, et al.
Published: (2018-08-01)

Bioactive compound and chemical characterization of lactic acid bacteria from fermented food as bio-preservative agents to control food-borne pathogens
by: Surachai Techaoei, et al.
Published: (2023-11-01)

Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables
by: HOU Xiao-yi, et al.
Published: (2023-06-01)

Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper
by: Ali Nalbant, et al.
Published: (2024-04-01)

Assessment of potential probiotic lactic acid bacteria in rice-based fermented products of Southern Assam, Northeast India
by: Hanna Yumnam, et al.
Published: (2025-06-01)

Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
by: Desalegn Amenu, et al.
Published: (2023-10-01)

Comparative evaluation of the probiotic and antioxidant potential of indigenous Lactic Acid Bacteria
by: S.M. Anija, et al.
Published: (2023-09-01)

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
by: Giang Phan Thi Hang, et al.
Published: (2024-12-01)