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This research article details the isolation and identification of lactic acid bacteria (LAB) from curd and pickle samples for use in a non-dairy probiotic drink made from pomegranate juice. The identified strains, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus plantarum, were characterized using morphological, biochemical, and carbohydrate fermentation tests. The study highlights the potential of LAB in developing probiotic beverages, particularly for those with lactose intolerance or following

Author

eali86813

Language

EN