Lactic Acid Bacteria from Dairy Products: Probiotic Potential and Biotherapeutic Effects

  • Muhammad Naeem Iqbal The School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.
  • Asfa Ashraf The School of Life Sciences, Fujian Normal University, Fuzhou 350117, China; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.
  • Iqra Iqbal Department of Zoology, Government College Women University Sialkot, Pakistan; Pakistan Science Mission (PSM), Narowal (Noor Kot 51770), Pakistan.
Keywords: Dairy products, Antibacterial activity, Lactic acid bacteria, Probiotics.

Abstract

Lactic acid bacteria constitute the most important group of probiotic microorganisms, but lactobacilli species are the most commonly used probiotic microorganisms. Probiotics are living microbes which upon ingestion in appropriate number have beneficial effects on the host’s health. Increased emergence of antibiotic-resistant bacteria and the side effects of antibiotics when used for therapeutic purposes convinced to evaluate the probiotic potential of these isolates. Probiotic properties of the isolates are investigated by determination of their antibacterial activities and tolerance to bile salt and pH.

Published
2019-12-31
How to Cite
Iqbal, M. N., Ashraf, A., & Iqbal, I. (2019). Lactic Acid Bacteria from Dairy Products: Probiotic Potential and Biotherapeutic Effects. PSM Microbiology, 4(4), 88-90. Retrieved from https://journals.psmpublishers.org/index.php/microbiol/article/view/375
Section
Perspectives
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