Speaker
Description
Lactic acid bacteria (LAB) were isolated from various food sources using standard microbiological techniques. The isolates were initially screened for probiotic properties, including acid tolerance and antimicrobial activity against selected pathogenic bacteria. Functional characterization of the LAB strains was carried out by evaluating their tolerance to phenol and sodium chloride (NaCl), as well as assessing cell surface hydrophobicity, auto-aggregation, and co-aggregation abilities. Safety evaluation of the isolates was performed by testing for hemolytic activity. These combined assessments were conducted to identify LAB strains with potential probiotic attributes suitable for application in food and health-related products.
Key words- LAB, Probiotics, Functional properties.
