Molecular Identification and Characterization of Probiotic Bacteria from Heirloom Fermented Foods. Sporosarcina sp. NCCP-2331

Probiotics have been found beneficial for human health providing physiological, nutritional and functional properties when administered in adequate amounts. These organisms have shown strong potential to be used in commercial food products worldwide and are reported to be isolated from different fermented and non-fermented foods from plant and animal origins. Aim of this project was to isolate, characterize and employ potential probiotic bacterial strains and to develop functional foods.