ArticleFrontiers in microbiology2026
Functional and genomic profiling of lactic acid bacteria reveals specific traits as potential probiotics.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The probiotic potential of lactic acid bacteria (LAB) and the subsequent long history of safe use in fermented foods and the human gastrointestinal tract are well-established. However, probiotic properties often vary considerably among species and strains, and the genomic determinants underlying these functional differences remain incompletely understood. Thus, this study obtained 27 LAB isolates from human oral cavity and cheese samples, and characterized these isolates to evaluate the associated probiotic potential using an integrative phenotypic and genomic approach. Molecular identification based on 16S rRNA gene sequencing assigned these isolates to five LAB species:
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