ArticleFrontiers in microbiology2023
Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers, 1 of them a synthesis that pooled it.
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Who cites it
57 citing papers in PubMed, 1 synthesis or guideline pooled it, 122 citations in OpenAlex.
- Enabling Clinical Translation of Oral Probiotics Through Formulation Engineering and Scalable Manufacturing.Biotechnology journal · 2026Pooled it
- Valorization of Citrus limetta peel powder for probiotic encapsulation: enhanced gastrointestinal and storage stability of Lactiplantibacillus plantarum RAD1 isolated from fermented radish (Raphanus sativus L.).World journal of microbiology & biotechnology · 2026Article
- Next-generation probiotics and microbiome-based therapeutics highlighting Akkermansia muciniphila and Amuc_1100.World journal of microbiology & biotechnology · 2026Review
- Gut‑bone metabolites: SCFAs, polyamines and microbial metabolomics in osteoporosis risk and therapy (Review).International journal of molecular medicine · 2026Review
- High Probiotic Potential of Soil-Derived Bacillus safensis, Bacillus pumilus and Bacillus zhangzhouensis Strains: In Vitro Safety Assessment and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Integrated Phenotypic and Whole-Genome Analysis ofMicroorganisms · 2026Article
- From Gut to Gain: The Microbiome's Contribution to Broiler Health and Productivity.Veterinary sciences · 2026Review
- Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.Scientific reports · 2026Article
- In Vitro Characterization of Probiotic Properties of Lactobacillus Species Isolated from Boza Traditional Non-Alcoholic Fermented Turkish Beverage.Probiotics and antimicrobial proteins · 2026Article
- Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah.Environmental microbiology reports · 2026Article
- Probiotic potential of Lactobacillus acidophilus TMPC 41127 isolated from traditional cheese in inhibiting Salmonella Typhi biofilms and virulence genes.Scientific reports · 2026Article
- Development of an Integrated Screening Framework for Marine-DerivedMarine drugs · 2026Article
- Prospecting and characterization of potential probiotic lactobacilli from animal gut and food sources.Scientific reports · 2026Article
- Genome assessment ofMicrobiology resource announcements · 2026Article
- Comparative Genome Analysis and Characterization of Lacticaseibacillus Paracasei NKN344 Strain Isolated from Curd of Buffalo Milk Reared on Brackish Water Lagoons of the Eastern Indian Coast.Probiotics and antimicrobial proteins · 2026Article
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
- In vitro characterization of probiotic properties of isolated and grown co-cultures on halophyte-based substrate.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Article
- Improving Gut Microbiota and Growth Performance of Edible Crickets (Microorganisms · 2026Article
- Probiotics and Postbiotics Derived from Saline/Marine Plant-Based Feedstocks.Probiotics and antimicrobial proteins · 2026Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms. Methods: In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical, molecular and sugar fermentation patterns, like phenotypic characteristics, sugar fermentation, MR-VP reaction, catalase test, urease test, oxidase test, H Results: Two (CM1 and OS1) of the 60 isolates obtained showed the best probiotic results and were identified as Lactobacillus acidophilus CM1 and Discussion: 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.
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