Probiotic dairy products have gained popularity due to their potential for improving overall
health. These products contain live bacteria, such as lactic acid bacteria (LAB), which help …

Spontaneous milk fermentation has a long history in Mongolia, and beneficial
microorganisms have been handed down from one generation to the next for use in …

We used culture-and molecular-biology-based methods to investigate microbial diversity in
the traditional Mongolian fermented milks “Airag”(fermented mare's milk) and …

The objective of this study was to isolate and characterize Lactic Acid Bacteria (LAB) from
raw goat milk, and to evaluate their probiotic attributes, technological properties and safety …

One of products from milk fermentation is kefir. It is made by adding kefir grains which are
composed of lactic acid bacteria and yeast into milk. The lactic acid bacteria are a group of …

Background Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB
that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and …

The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB)
strains isolated from Horreh. Some probiotic properties, eg, resistance to acid, bile tolerance …

We isolated a total of 266 strains of lactic acid bacteria (LAB) from 28 dahi samples that were
collected from different areas in Bangladesh. The isolated strains were identified on basis of …

This study investigated the bacterial and fungal diversities and compositions in the
traditional fermented yak milk from 5 major ecotopes of the Qinghai-Tibetan plateau. Totally …

A total of 170 strains were isolated from 40 traditional Rayeb milk samples that were
collected from different areas in Egypt. The Lactic acid bacteria (LAB) dominated the …