Traditional Dairy Products Research Articles

Unveiling the microbiome and metabolites of traditional dairy and alcoholic products from North-western Himalayan region

The people of the Indian North-western Himalayas consume various traditional fermented foods, which may contribute to their healthy lifestyle. However, the probiotic diversity of the region is largely unknown. In the current study, indigenous Himalayan traditional foods (dairy products and alcoholic beverages) were investigated for probiotic diversity via culture-based and culture-independent methods and metabolites study. The culture-based taxonomic classification revealed the prevalence of probiotic genera Levilactobacillus, Latilactobacillus, Limosilactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Companilacobacillus, which differed from the genera identified through amplicon sequencing. Alpha diversity analysis revealed higher probiotic diversity in fermented dairy products (FDPs) than in the alcoholic beverages samples. Redundancy analysis revealed that food’s properties, like fat, ash, & moisture content, temperature, and electrical conductivity, influence the probiotic diversity in the samples. Additionally, Gas chromatography-mass spectrometry (GC-MS) analysis identified high levels of methyl hexadecanoate and methyl linoleate in the food products. Metabolic functional predictions showed the dominance of anabolic pathways in dairy samples and catabolic pathways in alcoholic beverage samples. Overall, FDPs with superior nutritional properties and probiotic diversity could be considered a better choice as functional food.

Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products.

The main objective of this study is to isolate and identify lactic acid bacteria (LAB) from various Egyptian dairy products, examine their antibacterial and hemolysis potential, and ensure their safety when used as starter cultures in different dairy industries. Egyptian dairy products are often made without the use of commercial starter cultures, using raw milk and artisanal methods. The most popular traditional dairy products are Laban Rayeb and Zabady, as well as the cheese varieties of Ras, Domiati, and Karish. The microbial communities used for fermentation and the diversity of lactic acid bacteria are the most important factors that can affect the quality of these products. In order to investigate the diversity of cocci lactic acid bacteria in Egyptian dairy products, 70 samples of raw or fermented milk and cheeses were collected from traditional cheese-making factories, local markets, and farmhouses located in the Delta area of Egypt. Following this, the LAB were isolated from the samples. One hundred fifty-seven isolates of Gram-positive, catalase-negative, and cocci bacterial species were identified via rep-PCR, and some isolates were confirmed using pheS and 16S rRNA gene sequencing, as follows: Streptococcus infantarius subsp. infantarius (three isolates), Enterococcus hirae (three isolates), Enterococcus faecium (ninety-six isolates), Enterococcus faecalis (forty isolates), Enterococcus durans (six isolates), Lactococcus garvieae (one isolate), Pediococcus acidilactici (seven isolates), and Lactococcus lactis subsp. Lactis (one isolate). These findings validate that five strains have strong antibacterial activity against Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes, and one hundred thirty-four strains were safe for hemolysis. The five strains were selected as protective cultures, including Pediococcus acidilactici, Lactococcus lactis subsp. lactis, E. faecalis, and E. faecium.

MOLECULAR CHARACTERIZATION AND DETERMINATION OF ANTIMICROBIAL POTENTIAL OF PROBIOTIC BACTERIA ISOLATED FROM TRADITIONAL DAIRY AND COMMERCIAL PRODUCTS

The objective of the present study was to isolate, identify, and characterize probiotic Lactic acid bacterial strains from traditional dairy and commercial products and determine their antagonistic activity against pathogenic bacteria. Fifty-five lactic acid bacterial (LAB) strains were isolated, and fifteen strains were selected based on probiotic potential after that antimicrobial activity was measured against bacterial pathogens. Among fifteen isolates, five isolates showed good (above 15 mm zone) antimicrobial activities against the tested pathogenic strains of humans. After the preliminary antimicrobial activity, the best five isolates were selected for the production of different antibacterial compounds such as bacteriocin, hydrogen peroxide, and organic acid. Two isolates showed bacteriocin production and one isolate gave maximum bacteriocin activity against most pathogens and was further identified as Enterococcus faecalis JY32 using 16 S rRNA sequencing. The study reveals that in comparison to commercial products, traditional products of dairy could be an alternative and readily available resource for probiotic bacteria with interesting functional characteristics.

Screening of lactic acid bacteria for highly producing extra and intracellular folate and their potential use in production of bio-enriched yogurt

In this study, firstly, Microbial Assay (MA) was performed to evaluate the levels of intra and extracellular folate (Quatro folate) produced by 43 lactic acid bacteria strains isolated from traditional Iranian dairy products. The results obtained from strain screening showed that two strains of Lactobacillus delbrueckii subsp. bulgaricus, two strains of Streptococcus thermophilus, two strains of Lactobacillus delbrueckii subsp. lactis and one strain of Lactobacillus helveticus are highly folate producing. However, two strains of Lactobacillus delbrueckii subsp. bulgaricus produced higher amounts of folate (133.23 μg/mL and 102 μg/mL, respectively). In the second phase, eight yogurt samples were produced by using the two highest folate producing strains and compared with the control sample. The folate production in yogurt samples showed that Y8 sample has the highest amount of folate (117.93, 38.81 μg/mL determined by microbial and HPLC assay methods, respectively). It was found that the microbial assay method has the ability to measure different forms of folate derivatives compared to the HPLC method. The results exhibited that the isolates examined in this study showed the ability to produce extracellular folate at higher levels and can be used as bio-enrichment cultures to produce functional foods.

Последствия распространения коронавируса COVID-19 и новых штаммов для развития агропромышленного комплекса и потребительского рынка

The COVID-19 pandemic has become an example of the implementation of global biological threats, which are positioned as challenges to the economy, including the agricultural sector. The subject of the study was changes in food production and in the consumer market for agricultural products amid the consequences of the spread of the COVID-19 coronavirus and potentially dangerous new strains. Since the volume and structure of agricultural exports can serve as indicators of overcoming the challenge to the agro-industrial complex from the consequences of the COVID-19 pandemic, including in conjunction with the influence of the sanctions policies of Western countries, the object of the study was changes in the main indicators of exports of the agro-industrial complex of the Russian Federation at the federal and regional levels for first quarter of 2023 compared to the same period in 2022. Changes in the main indicators of exports of agricultural products were studied both at the federal and regional levels, using the example of agricultural enterprises in the Voronezh region, for the first quarter of 2023 compared to the same period in 2022. As a background for studying the subject field of indicators for overcoming the challenge to the agro-industrial sector from the consequences of the COVID-19 pandemic, changes in the field of food production and in the consumer market for agricultural products were identified and studied. An overview of the main exporting companies in the Voronezh region is presented for the following types of products: grains (wheat, corn, barley); meat and dairy products (pork and pork by-products, beef, butter); products of the oil and fat industry (sunflower oil, cakes, mustard oil). The priority trend for the Russian Federation is the development of deep processing of crop products, in particular grain crops. The basis is the trend of growing consumer demand for food products of plant origin, including those that imitate traditional meat and dairy products. A trend has been noted for the production and consumption of organic products, the implementation of which will contribute to the growth of the competitiveness of domestic agricultural products in the domestic and foreign markets. An important factor in increasing the competitiveness of domestic food in the global and domestic markets is the expansion of production of organic crop and livestock products based on a single unified database of agricultural land that meets the legally established requirements for this category of products.

Probiotics effects on the growth performance and meat quality of broiler chickens

Context In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Evaluation Recovery of Ulcerative Colitis with a Lactobacillus Cocktail Derived from Traditional Dairy Products: In vivo Study

Background: This investigation investigates the anti-inflammatory and fibrinolytic effects of a cocktail of probiotics derived from traditional dairy products in a murine model of ulcerative colitis (UC). Materials and Methods: A mix of newly isolated probiotics containing L. plantarum, L. brevis, L. delbrueckii, and L. helveticus was characterized and orally administered to inbred eight-week-old C57BL/6 male mice (n = 6). Clinical symptoms, pathohistological changes, and inflammatory and fibrosis markers were analyzed in the existence and absence of probiotics in colitis mice. Results: Dairy lactobacillus probiotics potently attenuated colitis symptoms by decreasing dextran sulfate sodium (DSS)-induced body weight loss, colon shortening, rectal bleeding, and rectal prolapse. Consistently, a cocktail of probiotics could significantly improve histopathological grading by suppressing crypt loss, mucosal damage, and inflammation scores in colitis tissues. Moreover, the mix of probiotics suppressed pro-inflammatory genes including interleukin (IL)-1β, IL-6, tumor necrosis factor-alpha (TNF-α), and interferon-gamma (IFN-γ), and increased anti-oxidant markers and activity such as superoxide dismutase and catalase in colon tissue. Furthermore, compared to the no-treated group, the administration of probiotics reduced fibrosis by decreasing collagen deposition in tissue sections and down-regulating levels of pro-fibrotic genes including alpha-actin-2 (Acta2), collagen (Col) 1a1, and Col 1a2 in colitis tissue homogenates. Conclusions: The results show the newly isolated cocktail of probiotics elicits a potent protective effect on UC symptoms in mice model. Further study on these probiotics is required to fully explore their effectiveness, strength, and safety considerations.

Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability

Khoa is a traditional Indian dairy product having semi-solid consistency, obtained by evaporating milk to 55–60 % total solids in an open pan. In present study, effect of admixing goat and buffalo milk in different proportions (100 G, 75G25B, 50G50B and 25G75B; B-Buffalo milk, G- Goat milk percentage (v/v)) on physico-chemical, textural, color and microstructural characteristics of Khoa was evaluated. Compositional parameters of goat and buffalo milk as well as all Khoa variants differed significantly (P < 0.05). L* values decreased and b* values increased with increasing goat milk proportion in Khoa, highlighting their yellowness. Goat milk Khoa (100 G) had the lowest yield (12.76 %) while goat and buffalo milk admixed in the 25:75 ratio had the highest yield (20.87 %). All samples had significantly different (p < 0.05) textural attributes during storage at 5 and 25 °C. An increase in browning (hydroxymethyl furfural value) and oxidation (peroxide and free fatty acids value) was observed for all samples during storage. Microstructure images were supported by textural and total solid content findings. This study will help dairy industries in utilization of goat milk in dairy products and would enhance the income of goat milk-based dairy farms by increasing the returns on goat milk.

Awareness of Plant-based Dairy Alternatives Among the College Students of Anand City, India

This study examines the level of awareness of plant-based dairy alternatives among college students in Anand City. With growing concerns over health, environmental sustainability, and animal welfare, plant-based alternatives to traditional dairy products have gained significant attention. Statistical analysis revealed varying degrees of awareness among respondents, influenced by factors such as dietary preferences, health consciousness, and environmental concerns. A primary survey was carried out with several questions covering general knowledge about " Plant-based Dairy Alternative " items. Available data was analyzed using descriptive statistics. Overall, the survey results showed that respondents understood what Plant-based Dairy Alternative were and the majority of them got aware of social media.

Food from Equids-Commercial Fermented Mare's Milk (Koumiss) Products: Protective Effects against Alcohol Intoxication.

Fermented mare's milk (koumiss), a traditional Central Asian dairy product derived from fermented mare's milk, is renowned for its unique sour taste and texture. It has long been consumed by nomadic tribes for its nutritional and medicinal benefits. This study aimed to comprehensively analyze the protective effects of koumiss against alcohol-induced harm across behavioral, hematological, gastrointestinal, hepatic, and reproductive dimensions using a mouse model. Optimal intoxicating doses of alcohol and koumiss doses were determined, and their effects were explored through sleep tests and blood indicator measurements. Pretreatment with koumiss delayed inebriation, accelerated sobering, and reduced mortality in mice, mitigating alcohol's impact on blood ethanol levels and various physiological parameters. Histopathological and molecular analyses further confirmed koumiss's protective role against alcohol-induced damage in the liver, stomach, small intestine, and reproductive system. Transcriptomic studies on reproductive damage indicated that koumiss exerts its benefits by influencing mitochondrial and ribosomal functions and also shows promise in mitigating alcohol's effects on the reproductive system. In summary, koumiss emerges as a potential natural agent for protection against alcohol-induced harm, opening avenues for future research in this field.

Lactobacillus plantarum J26 alleviates alcohol-induced oxidative liver injury by regulating the Nrf2 signaling pathway

Oxidative stress is one of the main ways to cause alcohol-induced liver injury, and alcoholic liver disease (ALD) has been a common health problem worldwide. Lactic acid bacteria (LAB) is also considered as a potential treatment to alleviate alcohol-induced liver injury. Lactobacillus plantarum J26 is a LAB isolated from Chinese traditional fermented dairy products with excellent probiotic effects. This study aimed to establish a mice model of alcoholic liver injury through acute-on-chronic alcohol feeding and to study the alleviating effect of pre-intake of L. plantarum J26 on alcohol-induced oxidative liver injury and focus on its potential mechanism of alleviating effect. The results showed that pre-intake of L. plantarum J26 could improve liver pathological changes, reduce lipid accumulation, increase mitochondrial ATP and mitochondrial (mtDNA) levels, and alleviate liver injury. In addition, pre-intake L. plantarum J26 can improve the level of short-chain fatty acids (SCFAs) in the intestines in mice, short chain fatty acids can be used as a signaling molecule activation of nuclear factor E2-related factor 2 (Nrf2) signaling pathway to alleviate liver oxidative stress, and maintain mitochondrial homeostasis by regulating the expression of genes related to mitochondrial dynamics and autophagy, thereby reducing cell apoptosis to alleviate alcohol-induced oxidative liver injury.

Characterisation and Bacteriophage Sensitivity of Enterococci Isolated from Traditional Fermented Dairy Product

Characterisation and Bacteriophage Sensitivity of Enterococci Isolated from Traditional Fermented Dairy Product

Bio-Preservation Potential and Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Dairy Products

Bio-Preservation Potential and Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Dairy Products

Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese.

There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, were analyzed the probiotic and technological properties of three Lactobacilli strains isolated from traditional Brazilian cheeses. In vitro tests showed that the three strains are safe and have probiotic features. They presented antimicrobial activity against pathogenic bacteria, auto-aggregation values around 60%, high biofilm formation properties, and a survivor of more than 65% to simulated acid conditions and more than 100% to bile salts. The three strains were used as adjunct cultures separately in a pilot-scale production of Prato cheese. After 45days of ripening, the lactobacilli counts in the cheeses were close to 8 Log CFU/g, and was observed a reduction in the lactococci counts (around -3 Log CFU/g) in a strain-dependent manner. Cheese primary and secondary proteolysis were unaffected by the probiotic candidates during the ripening, and the strains showed no lipolytic effect, as no changes in the fatty acid profile of cheeses were observed. Thus, our findings suggest that the three strains evaluated have probiotic properties and have potential as adjunct non-starter lactic acid bacteria (NSLAB) to improve the quality and functionality of short-aged cheeses.

Anti-obesity effects of potential probiotic Lactobacillus strains isolated from Mongolian fermented dairy products in high-fat diet-induced obese rodent model.

This study aims to investigate the anti-obesity properties of lactic acid bacteria (LAB) isolated from fermented dairy products such as "Airag" and "Khoormog" in Mongolia. These traditional dairy products are widely used in Mongolia and believe in having potential probiotic, anti-diabetes, anti-cancer, and anti-tuberculosis properties and are made from unheated two-humped camel milk and mare milk, respectively. We chose three LAB strains based on their probiotic characteristics, including tolerance of gastric and bile acids. Then we checked the anti-obesity activity of probiotic strains in vivo. An animal model was evaluated in twenty male C57BL/6J mice by inducing obesity with a high-fat diet (HFD), which was divided into five groups: regular diet group (Negative control), HFD group (Positive control), HFD with Lacticaseibacillus paracasei X-1 (X-1), Lacticaseibacillus paracasei X-17 (X-17), and Limosilactobacillus fermentum BM-325 (BM-325). For six weeks, 5 × 109 colony-forming units (CFU) of bacteria were given orally to the LAB-fed groups. Fasting blood glucose (FBG), lipid profiles, organ index, and organ morphology were all measured. The probiotic strains suppressed growth in adipose cell volume, stabilized FBG, reduced liver cell degeneration, and slowed HFD-induced body weight gain. The results suggest that some strains increase general metabolism while lowering body weight.

Bedsore Healing Using Selenium-Enriched Lactobacillus brevis LSe: A Randomized, Double-Blind, Controlled Clinical Trial.

Bedsores impose an important challenge to the healthcare system. Se-baring probiotics are considered effective agents in wound healing and inflammation reduction via several pathways. The present study focused on the administration of a Se-enriched probiotic, originally obtained from a traditional dairy product for bedsore healing. Daily doses of the probiotic were administered to 20 ICU patients for 14 days and the wound healing criteria were compared with those of the same group of ICU patients as control, both groups suffering from stages I and II bedsore (a randomized, double-blind, controlled clinical trial). The administered Se-enriched probiotic decreased the bedsore healing period significantly (on average by 2.4 days, P-value: 0.039), as well as bedsore size (on average by 7 mm2, nonsignificant) and bedsore grade (10%, nonsignificant) in the treatment group more efficiently than the control group. Some key laboratory parameters associated with inflammation were also improved in patients receiving the Se-supplemented probiotic. The limitations of this study include the low number of patients meeting inclusion criteria within the timeframe of the study, and the impossibility of following up patients after discharge from the ICU. In summary, this study revealed the effectiveness of the Se-enriched probiotic in bedsore improvement, suggesting consideration of the enriched probiotic as an auxiliary agent in bedsore management.

Analysis of the Current Opportunities for Valorization and Conservation of the Main Autochthonous Cattle Breeds in the Conditions of the Carpathian Mountain Areas

The Carpathian areas are defined by a specific natural area, outlined by mountain geographical and climatic conditions that allowed the development of traditional agriculture, dominated by native cattle breeds, adapted to restrictive factors specific to mountain areas, which limited the expansion of perfected, highly productive and sensitive breeds. The purpose of this review consists of synthesizing and revising the current literature regarding the origin and evolution of cattle breeding of Pinzgau de Transilvania, Brună type Schwyz and Bălțată Românească breeds in various mountain areas of Romania, in association with their morpho-productive characteristics and development of traditional dairy products. The results found in the literature revealed the current level of support and implementation of strategies for the conservation of significant cattle herds from the main native breeds. The essential characteristics for the perpetuation of cattle breeds adapted to the Carpathian Mountain conditions are also presented, as well as the criteria of their promotion by breeders in the mountain areas. In the current context of the expansion of commercial farms, domestic cattle breeds, mainly Pinzgau herds, are insufficiently supported. Thus, we consider that any effort to preserve and support local cattle breeds is fully justified.

Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration

The current study addresses the growing demand for sustainable plant-based cheese alternatives by employing molecular docking and deep learning algorithms to optimize protein-ligand interactions. Focusing on key proteins (zein, soy, and almond protein) along with tocopherol and retinol, the goal was to improve texture, nutritional value, and flavor characteristics via dynamic simulations. The findings demonstrated that the docking analysis presented high accuracy in predicting conformational changes. Flexible docking algorithms provided insights into dynamic interactions, while analysis of energetics revealed variations in binding strengths. Tocopherol exhibited stronger affinity (−5.8Kcal/mol) to zein compared to retinol (−4.1Kcal/mol). Molecular dynamics simulations offered comprehensive insights into stability and behavior over time. The integration of machine learning algorithms improved the classification and the prediction accuracy, achieving a rate of 71.59%. This study underscores the significance of molecular understanding in driving innovation in the plant-based cheese industry, facilitating the development of sustainable alternatives to traditional dairy products.

Development of Shelf Life for Labaneh Using Protective Cultures of L. paracasei and Propionibacterium freudenreichii subsp. shermanii

Labaneh (strained yogurt) is a traditional dairy product. It is usually produced without chemical preservatives as Jordanian standards for this product prevent their addition. Its shelf life is limited to two weeks. This research aims to develop the shelf life of labaneh using eco-friendly methods, via the addition of protective probiotic cultures. Protective probiotic cultures were prepared by activating DVI freeze-dried Propionibacterium freuendereichii, subsp. shermanii and Lactobacillus paracasei in sterilized skim milk. Fifty kg of fresh milk was divided into two portions, the first containing the traditional yogurt starter culture (2%) and the second processed by adding both the starter (2%) and protective probiotic cultures (1%). After fermentation, two types of yogurts were produced, and refrigerated for several hours. They were then salted, strained separately to about 25% total solids in a special cloth to produce labaneh paste. The paste was then distributed into two groups of sterilized jars (21 for each) and placed in refrigerated storage. Both types of labaneh (traditional and developed) were evaluated at different time intervals of refrigerated storage (0, 3, 7, 10, 14, 21, 30 days) for their counts of coliform bacteria, yeast and mould, and lactic acid bacteria (LAB), and for their pH, ash, acidity, moisture, protein, fat and titratable acidity. The probiotic count was also evaluated for the developed labaneh. The shelf life of the developed labaneh was determined based on the acidity, yeast and mould counts and organoleptic characteristics. No obvious and significant undesirable changes were seen at 30 days of refrigeration or went beyond the Jordanian standard for the developed labaneh, compared to the traditional one which started to spoil after 14 days. No coliform bacteria were found after 30 days of refrigerated storage in the traditional and developed labanehs. The counts of yeast and mould were generally higher in the traditional labaneh than in the developed one, while the number of LAB was lower in the traditional labaneh than in the developed one. The pH and moisture of the developed labaneh were generally lower than that of the traditional labaneh, but the titratable acidity, ash, protein and fat were higher in the developed one. Regarding the sensory properties, most of the panelists organoleptically preferred the developed one during the storage period. Therefore, it is concluded that the protective probiotic cultures were effective in extending the shelf life of labaneh.

Physiological properties evaluation and exopolysaccharide biosynthesis of Limosilactobacillus fermentum JL-2 from Chinese traditional fermented dairy product based on genomic insight

Limosilactobacillus fermentum JL-2 with high production of exopolysaccharide (EPS) was screened from the traditional fermented dairy product in Xinjiang district (China) in our previous work. In this study, the whole genome of L. fermentum JL-2 was sequenced and the genomic information and function were studied to excavate its genotype, safety and probiotic properties. The safety evaluation in vitro showed that L. fermentum JL-2 was not hemolytic, sensitive to common antibiotics, and it had a weak biogenic amine production capacity. The genes related to EPS biosynthesis and their relationship with EPS production were discussed. The EPS production of L. fermentum JL-2 was 553.6 mg/L. The genome of L. fermentum JL-2 consisted of a circular 1.98 Mbp chromosome. A variety of genes related to probiotic properties such as acid tolerance, bile salt tolerance, adhesion to gut mucosa and environmental stress resistance were contained. A complete EPS gene cluster was found in the genome of L. fermentum JL-2, and the genes related to EPS biosynthesis such as epsA and epsB were found in L. fermentum JL-2. It is worth noting that EPS biosynthesis protein (gene0099) seemed to play a key role in the EPS synthesis of L. fermentum JL-2. These results revealed the potential of L. fermentum JL-2 as a probiotic at the gene level. Therefore, this study laid a theoretical foundation for further research into its potential probiotic function and its application in practice.