ArticleWorld journal of microbiology & biotechnology2022
In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
Article in World journal of microbiology & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 31 citations in OpenAlex.
- 16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles inJournal of food science and technology · 2025Article
- Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi.Scientific reports · 2025Article
- Screening and Whole-Genome Analysis of Probiotic Lactic Acid Bacteria with Potential Antioxidants from Yak Milk and Dairy Products in the Qinghai-Tibet Plateau.Antioxidants (Basel, Switzerland) · 2025Article
- Screening, isolation, identification and evaluation of bacteria with probiotic potential from traditional palmyra palm nectar.Frontiers in cellular and infection microbiology · 2025Article
- Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi).Probiotics and antimicrobial proteins · 2024Article
- Probiotic Properties ofFoods (Basel, Switzerland) · 2024Article
- Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.Foods (Basel, Switzerland) · 2024Review
- Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota.Current research in microbial sciences · 2024Article
- Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese.Heliyon · 2023Article
- Lysinibacillus capsici 38,328 isolated from agricultural soils as a promising probiotic candidate for intestinal health.Archives of microbiology · 2023Article
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.Frontiers in microbiology · 2023Article
- PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk.Frontiers in microbiology · 2022Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
A total of 272 isolates of lactic acid bacteria (LAB) were isolated from 22 samples of naturally fermented milk products of Sikkim in India viz. dahi, soft-variety chhurpi, hard-variety chhurpi, mohi and philu, out of which, 68 LAB isolates were randomly grouped on the basis of phenotypic characteristics, and were identified by 16S rRNA gene sequence analysis. Leuconostoc mesenteroides was the most dominant genus, followed by Leuc. mesenteroides subsp. jonggajibkimchii, Lactococcus lactis subsp. cremoris, Lc. lactis, Lc. lactis subsp. hordniae, Lc. lactis subsp. tructae, Enterococcus faecalis, E. italicus and E. pseudoavium. LAB strains were tested for probiotics attributes by in vitro and genetic screening, based on marker genes. LAB strains showed tolerance to pH 3.0, bile salt, resistance to lysozyme and β-galactosidase activity. Enterococcus faecalis YS4-11 and YS4-14 and Lactococcus lactis subsp. cremoris SC3 showed more than 85% of hydrophobicity. Genes clp L and tdc encoding for low pH tolerance, agu A and Ir1516 encoding for bile tolerance, LBA1446 gene encoding for BSH activity, map A, apf, mub 1 and msa encoding for mucosal binding property were detected. Gene mesY for bacteriocin production was detected only in Leuconostoc spp. Based on the in vitro and genetic screening of probiotic attributes, Leuc. mesenteroides; Leuc. mesenteroides subsp. jonggajibkimchii and Lc. lactis subsp. cremoris were tentatively selected for possible probiotic candidates.
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