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100			_aSnehal Gagare1,*
245			_aGluten hydrolysing bacteria from Tilapia: a ray of hope in gluten intolerance
300			_app46-53
520			_aGluten intolerance can be recognised as an emerging health concern. Currently, there are few, if any, medications available to mitigate gluten intolerance symptoms, prompting the search for effective natural alternatives. Recent studies have demonstrated the significant potential of probiotic bacteria that hydrolyse gluten in alleviating symptoms of gluten intolerance. This study aims to evaluate the gluten-hydrolysing ability of five bacterial isolates from Tilapia (Oreochromis niloticus) and assess their in vitro probiotic attributes. Biochemical and molecular characterisation identified the isolates as Bacillus licheniformis (L1), Bacillus tequilensis (G1), Lactococcus lactis (G5), Enterococcus faecium (G7) and Weissella confusa (G9). All isolates were capable of surviving a wide pH range (3–9) and exhibited surface hydrophobicity and auto-aggregation properties. Furthermore, according to Clinical and Laboratory Standards Institute (CLSI) criteria, the isolates were susceptible to most of the tested antibiotics. The study concludes that the five isolates from Tilapia can hydrolyse gluten and possess essential probiotic properties, suggesting their potential as probiotic supplements for individuals with gluten intolerance.
654			_aBacillus tequilensis _agluten intolerance _a health supplements _aOreochromis niloticus _aprobiotic
700			_a Radhika Shevale
773	0		_0125299 _9113439 _tCurrent Science _x 0011-3891
942			_cJA
999			_c132572 _d132572