Muhhammad B. T.

Isolation and Characterization of Probiotic Lactic Acid Bacteria from Fermented Foods Using Conventional and Molecular Methods

The study aimed to isolate and characterize probiotic lactic acid bacteria from fermented foods using conventional and molecular methods. The isolation was done using De Man, Rogosa, and Sharpe (MRS) agar using standard procedure and standard biochemical tests for the identification of lactic acid bacteria. The isolates were confirmed using polymer...