Work

Probiotic Properties of Lactobacillus helveticus Isolated from Kefir Grains and Feces of Homo sapiens

Year: 2025

Type: article

Abstract: In the present study, a comparative analysis of the probiotic properties of L. helveticus isolates obtained from kefir grains, a complex consortium of bacteria and yeasts used in the production of kefir (strains KF4, KF5, and KF6), and mammalian feces (KF7, NK1, and H9) was performed. At the genetic level, all the strains studied had the potential to form biologically active peptides, assimilate various sugars, and exhibit antimicrobial activity, which was also confirmed in vitro.

Source: Applied Biochemistry and Microbiology

DOI: 10.1134/s0003683825601209

Authors: O. S. Savinova, A. V. Shabaev, T. V. Fedorova

Institutions: Russian Academy of Sciences, A N Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: hybrid

OpenAlex ID: W4413025116

FWCI:

Cites: 80

Cited by:

Related to: 10