ArticleFrontiers in nutrition2025
Antioxidant and stress-adaptive properties of putative probiotic bacteria in Pakistani fermented buffalo milk.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026Review
- Isolation and identification of lactic acid bacteria from ginseng sprouts and research on their probiotic, anti-inflammatory, and anti-cancer activity.Frontiers in nutrition · 2025Article
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8 authors.
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Abstract
Introduction: Fermented buffalo milk products from South Asia remain an underexplored source of microbial diversity with potential health-promoting benefits. This study investigates the probiotic and industrial suitability of lactic acid bacteria (LAB) and non-LAB isolates from traditional Pakistani dairy, addressing gaps in region-specific probiotic discovery. Methods: Forty-seven bacterial isolates were obtained from fermented buffalo milk products (yogurt and cheese). Molecular identification (16S rRNA sequencing) classified isolates into LAB and non-LAB taxa. Probiotic potential was evaluated via Results: Eight strains were prioritized, including Conclusion: This study highlights South Asian buffalo milk as a reservoir of both conventional LAB and novel non-LAB strains with dual stress tolerance and antioxidant functionality.
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