Probiotic Properties of Lactobacillus helveticus Isolated from Kefir Grains and Feces of Homo sapiens
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.
Authors
- A. V. Shabaev
- T.V. Fedorova (ORCID: https://orcid.org/0000-0002-8760-2201)
- Оlga S. Savinova (ORCID: https://orcid.org/0000-0001-7119-1551)
Institutions
- Russian Academy of Sciences (RU)
- Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences (RU)
Publication Details
- Journal
- Applied Biochemistry and Microbiology
- Published
- 2025-08-01
- DOI
- https://doi.org/10.1134/s0003683825601209
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00