Tuesday, September 18, 2018 by Ellaine Castillo
Researchers show that Lactobacillus strains found in traditional Malaysian fermented foods have promising probiotic properties. The study, published in CyTA – Journal of Food, evaluated different strains of Lactobacillus based on their tolerance to low pH, bile salts, antibiotic susceptibility, and cell surface properties.
The results of the study show that the Lactobacillus strains have great potential as probiotic candidates because of their ability to survive in low pH and bile salts. Aside from this, the isolated Lactobacillus strains also exhibited cell surface properties and antibacterial activity sensitive to common antibiotics.
Find the full text of this study at this link.
Learn more about the benefits of adding probiotics to a person’s diet by visiting Nutrients.news today.
Khalil ES, Manap MY, Mustafa S, Amid M, Alhelli AM, Aljoubori A. PROBIOTIC CHARACTERISTICS OF EXOPOLYSACCHARIDES-PRODUCING LACTOBACILLUS ISOLATED FROM SOME TRADITIONAL MALAYSIAN FERMENTED FOODS. CyTA – Journal of Food. 15 January 2018;16(1). DOI:10.1080/19476337.2017.1401007