Probiotic characteristics and survival of a multi-strain lactic acid bacteria consortium in simulated gut model.

Dahi, a traditional yet underexplored fermented milk product from Pakistan, harbors diverse lactic acid bacteria (LAB) that have potential as probiotics. These bacteria could be used for therapeutic purposes, beneficial modulation of gut microbiota, and in the formulation of functional foods and feeds. This study aimed to isolate and characterize probiotic LAB from dahi, assess their survival in simulated gastrointestinal conditions, and evaluate their safety and probiotic potential, both phenotypically and genotypically.