Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production

Probiotic lactic acid bacteria (LAB) are widely used in fermented food products and as feed additives for livestock, poultry, and fish. Fermented rice presents significant potential as an alternative carrier for probiotics. Therefore, this study aimed to isolate, identify, and characterize potential...

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Principais autores:	Dushmantha Madushanka, Janak K. Vidanarachchi, Suranga Kodithuwakku, G.R. Asanka Nayanajith, Sumedha Jayatilake, Hasitha Priyashantha
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2025-06-01
Series:	Applied Food Research
Assuntos:	Fermented rice Lactic acid bacteria Probiotics 16S rRNA sequencing Biochemical characterization Dairy fermentation
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2772502225001751
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