• Sana Raza
• Yogesh Shrinivas Gat

Probiotics are gaining popularity worldwide because people are getting aware of the health benefits provided by them. This review explains the major properties that a bacterial strain should possess to be used in the production of probiotic products. The review focuses mainly on the strains of Lactobacillus species with potential probiotic properties that have been isolated from the foods of different origins. These strains with potential probiotic properties can be evaluated further and can be used as starter cultures in the production of probiotic foods.

Probiotics, Lactobacillus, potential probiotic properties, starter cultures

"Probiotic potential of Lactobacillus strains isolated from different food sources", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 2, page no.1665-1672, February-2021, Available :http://www.jetir.org/papers/JETIR2102199.pdf

"Probiotic potential of Lactobacillus strains isolated from different food sources", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 2, page no. pp1665-1672, February-2021, Available at : http://www.jetir.org/papers/JETIR2102199.pdf