Isolation and Characterization of Probiotic Strain from Traditional Fermented Food

Abstract

There was a time when our food source was used to be whole but nowadays our daily requirement for fruits and veggies has doubled in the past fifteen years. This study mainly focuses on providing improved health benefits using traditional food as probiotic source. Probiotics are live organisms when consumed in sufficient amount improve gut performance and traditional food is persistent in our daily life since forever. These two aspects together can deliver healthy life style without spending loads of cash! Fermented foods are one major part of traditional food chain. From Japan’s tofu to Korean kimchee, the list of fermented food items is quite long and it’s a fact that in ancient times they were consumed because of their health improving qualities. Here, we are trying to prepare a fermented probiotic item which will not only improve health but also prevent and treat gut related conditions, that too at affordable price.