Lactobacillus (LAB) genera are considered important functional food but are found to have a short shelf life. In this study, two LAB, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr), were isolated from sheep’s milk, and whole-genome sequencing was carried out by using 16s rRNA Illumina Nextseq, the Netherlands. The LAB were encapsulated by the lyophilisation technique using different lyoprotective pharmaceutical excipients. This process was carried out using a freeze dryer (U-TECH, Star Scientific Instruments, India). Shelf-life determination was carried out by a 12-month study using the viability survival factor (Vsf). The in vitro cell adhesion technique was carried out by using the red snapper fish along with autoaggregation and cell surface hydrophobicity as vital probiotic properties. It was observed that Lp has a significantly higher (P < 0.001) Vsf of 7.2, while Lr has a Vsf of 7 (P < 0.05) when both are encapsulated with 10% maltodextrin + 5% sucrose kept at 4°C for 12 months. The result demonstrated that Lp had significantly high (P < 0.05) cell adhesion, 96% ± 1.2 autoaggregation, and 6% cell surface hydrophobicity as compared to Lr. Moreover, this study demonstrated that lyophilised LAB with lyoprotective excipients enhances shelf life without any changes in probiotic properties when kept at 4°C exhibiting all its probiotic properties.

Lactic acid bacteria are considered as probiotics with its use as a functional food. Consumption of these article above threshold deliberates health benefits. On this basis, Lactobacillus rhamnosus ARJD (LAB) was isolated from sheep milk with its deposition as PYRN00000000-MCC 3594 in the gene bank. The isolate was screened for probiotics nature and its antioxidant properties. TheIn-vitro studies show that LAB is resistant to change in pH, bile concentration, gastric and intestinal content. Further assay like 2,2diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical scavenging, reducing activity assay and nitric oxide showed antioxidant nature of LAB. An in-vivo study carried out on Wistar rats by its liver marker investigation showed the antioxidant nature of LAB. The fecal analysis showed that LAB not only shows various probiotics properties but also thrive and get colonized inside the gastrointestinal tract. The screening of LAB against the pathogenic bacteria showed a zone of inhibition, indicating the antibacterial properties. Finally, the isolated LAB shows antibacterial and antioxidant activity conferring the health benefits.

Colon cancer is the most prevalent cause of death from cancer across the globe. Honey has the potentiality to control colon cancer.

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