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  • 1.
    Junnarkar, Manisha V.
    et al.
    Microbial Diversity Research Centre, Dr. D. Y. Patil Biotechnology and Bioinformatics Institute, Dr. D. Y. Patil Vidyapeeth, Pune, India.
    Thakare, Prasad M.
    Microbial Diversity Research Centre, Dr. D. Y. Patil Biotechnology and Bioinformatics Institute, Dr. D. Y. Patil Vidyapeeth, Pune, India.
    Yewale, Priti P.
    Microbial Diversity Research Centre, Dr. D. Y. Patil Biotechnology and Bioinformatics Institute, Dr. D. Y. Patil Vidyapeeth, Pune, India.
    Rahman, Aminur
    Systems Biology Research Center, School of Bioscience, University of Skövde, Skövde, Sweden.
    Jass, Jana
    Örebro University, School of Science and Technology. The Life Science Centre.
    Mandal, Abul
    Systems Biology Research Center, School of Bioscience, University of Skövde, Skövde, Sweden.
    Nawani, Neelu N.
    Microbial Diversity Research Centre, Dr. D. Y. Patil Biotechnology and Bioinformatics Institute, Dr. D. Y. Patil Vidyapeeth, Pune, India.
    Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Sources in Western India2018In: Food biotechnology, ISSN 0890-5436, E-ISSN 1532-4249, Vol. 32, no 2, p. 112-129Article in journal (Refereed)
    Abstract [en]

    Lactic acid bacteria isolated from unconventional sources are often attractive targets in the quest for obtaining better probiotics. In the present study, 16 members of the genus Lactobacillus, isolated from 3 different sources in western India, viz., plants, fermented foods and beverages, and human feces, were evaluated for their probiotic and bioactive properties. The isolates were closely related to Lactobacillus fermentum, Lactobacillus pentosus, and mainly Lactobacillus plantarum. The isolates were tolerant to bile salt, acidic pH and pancreatin, although pancreatin tolerance was generally low. Cellular extracts of several isolates displayed antioxidant activity, while cell-free supernatants displayed antibacterial activity against human pathogens. Antioxidant activity of Lactobacilli of human origin was higher than those from vegetables or fermented foods and beverages. L. plantarum AG40V prevented spoilage of fresh-cut fruits, vegetables and sprouted mung-beans. Lactobacilli from all sources displayed equal probiotic potential and those of human origin displayed superior antioxidant activity over others.

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