This report outline covers the , a critical group of microorganisms used in food fermentation and probiotics . 1. Executive Summary
To isolate, identify, and molecularly characterize LAB from specific sources (e.g., fermented foods, raw milk) to assess their diversity and potential probiotic or biotechnological utility.
Briefly state the number of isolates obtained and the primary species identified (e.g., Lactobacillus acidophilus , Lactococcus lactis ). 2. Methodology
The study follows a tiered approach from initial isolation to genetic identification: