Isolation, Characterization, and Probiotic Evaluation of Lactic Acid Bacteria from Traditional Non-Dairy Fermented Beverages in Kano, Nigeria
Non-dairy fermented beverages represent a largely untapped reservoir of functionally diverse lactic acid bacteria (LAB) with considerable probiotic potential. The growing global demand for plant-based probiotic alternatives, driven by rising rates of lactose intolerance, dyslipidemia, and veganism, underscores the impo...