The aim of the present study was to access probiotic attributes such as antimicrobial activity, acid and bile tolerance, auto aggregation capacity, hydrophobicity assay and antibiotic susceptibility of two screened potential lactic acid bacterial strains from a novel traditional fermented product (viz. Luske, prepared using fermented lassi) Solan District of Himachal Pradesh. Six isolates were isolated from the traditional fermented foods of a Trans Himalayan state of India and were subjected to biochemical characterization. |
