In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties

The present work aimed to identify probiotic candidates from Lithuanian homemade fermented food samples. A total of 23 lactic acid bacteria were isolated from different fermented food samples. Among these, only 12 showed resistance to low pH, tolerance to pepsin, bile salts, and pancreatin. The 12 s...

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Bibliographic Details

Published in:	Frontiers in Microbiology
Main Authors:	Ashwinipriyadarshini Megur, Eric Banan-Mwine Daliri, Toma Balnionytė, Jonita Stankevičiūtė, Eglė Lastauskienė, Aurelijus Burokas
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-09-01
Subjects:	fermented food lactic acid bacteria potential probiotics in vitro screening tryptophan safety assessment
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2023.1213370/full