Lokesh Kumawat

Synbiotic Bacteria in Indigenous Indian Dairy Foods: Microbial Diversity, Functional Properties, and Health Benefits

Amit Yadav, Kamalesh Kumar Meena, Sunil Meena, Rishika Purohit, Vikas Yadav & Lokesh Kumawat · Journal of Advances in Biology & Biotechnology · 2026

Indigenous Indian dairy fermented foods, including dahi, lassi, chhach, shrikhand, mishti doi and a range of Himalayan milk products, constitute a longstanding reservoir of lactic acid bacteria with demonstrable probiotic and, increasingly, synbiotic potential. These foods are pr...