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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 em: Elsevier 2025-06-01
coleção:Applied Food Research
Assuntos:
Fermented rice
Lactic acid bacteria
Probiotics
16S rRNA sequencing
Biochemical characterization
Dairy fermentation
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772502225001751
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