Exploration of Lactic Acid Bacteria (LAB) with potential probiotic properties from Sa-Um, an ethnic fermented pork product of Mizoram in North East India
Key Points
Probiotic properties of lactic acid bacteria were identified in ethnic fermented pork from Mizoram, suggesting potential health benefits.
Analysis revealed several strains of lactic acid bacteria with strong probiotic traits, enhancing food safety and nutrition.
Exploratory study involved isolating and characterizing lactic acid bacteria from Sa-Um, a traditional fermented pork product.
Highlighting the need for further research on these beneficial bacteria to understand their full health implications.
Exploration of Lactic Acid Bacteria (LAB) with potential probiotic properties from Sa-Um, an ethnic fermented pork product of Mizoram in North East India | Synapse
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