Probiotic Potential of Lactic Acid Bacteria in Traditional Dairy Products: An In Vitro Assessment

OBJECTIVE: techniques. METHODS: Bacterial isolates from 63 artisanal dairy product samples, which included 6 kefir, 22 cheese, and 35 yogurt products, were analyzed. The isolates were subjected to tests for acid resistance, bile tolerance, antibiotic resistance, acidification capacity, hydrophobicity, exopolysaccharide (EPS) production, and antimicrobial activity. The isolates that gave positive results in these analyses were subsequently identified through 16S rRNA gene sequencing. RESULTS: . CONCLUSIONS: The findings indicated that LAB strains naturally present in traditional dairy products possess significant probiotic characteristics. The direct use of the isolated strains in the development of functional foods and supplements within the local industry could contribute to the conservation and enhancement of the country's biodiversity and regional economic value. It is recommended that further comprehensive research be conducted to explore their potential for production and use as dietary supplements for humans.