Investigation of the antidiabetic and probiotic properties of lactic acid bacteria isolated from some ethnic fermented foods of Darjeeling District

Abstract Background Indigenous communities residing in the Darjeeling Himalayan region and its adjacent hilly areas have a deeply rooted cultural tradition of consuming a diverse range of vegetable and milk-based fermented products, believed to confer various health advantages. With this traditional...

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Bibliographic Details

Published in:	Future Journal of Pharmaceutical Sciences
Main Authors:	Amlan Jyoti Ghosh, Supriyo Ghosh, Manab Deb Adhikari, Tilak Saha
Format:	Article
Language:	English
Published:	SpringerOpen 2024-04-01
Subjects:	Antidiabetic Dairy products Fermented food Lactic acid bacteria Probiotics Short-chain fatty acids
Online Access:	https://doi.org/10.1186/s43094-024-00630-4