Exploring the Probiotic Potential and Safety of a Locally Sourced Lactobacillus fermentum Strain Isolated from Dahi, a Traditional Dairy Product
Exploring the Probiotic Potential and Safety of a Locally Sourced Lactobacillus fermentum Strain Isolated from Dahi, a Traditional Dairy Product
Sehar Aslam1, Muhammad Qasim1*, Mohsin Khurshid2*, Usman Ali Ashfaq1 and Muhammad Akhtar Ali3
Fig. 1.
Percentage viability of Lactobacillus isolates at different pH values.
Fig. 2.
Percentage of survival rate of Lactobacillus isolates at various bile salts concentrations.
Fig. 3.
Percentage auto-aggregation of Lactobacillus isolates at different time intervals.
Fig. 4.
Count of Lactobacillus isolates at different concentrations of H2O2.
Fig. 5.
Anti-cancer effects of culture-free supernatants of Lactobacillus isolates against human colorectal adenocarcinoma cell line at different concentrations of supernatants and incubation times.
Fig. 6.
Phylogenetic analysis using the Neighbor-joining tree building method based on 16S rRNA sequences of Lactobacillus isolates, indicating the homological association of L. fermentum strain SEHAR1.
