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

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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Bibliographic Details
Main Authors: Dushmantha Madushanka, Janak K. Vidanarachchi, Suranga Kodithuwakku, G.R. Asanka Nayanajith, Sumedha Jayatilake, Hasitha Priyashantha
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Fermented rice
Lactic acid bacteria
Probiotics
16S rRNA sequencing
Biochemical characterization
Dairy fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001751
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