An observational study in Isolation, Identification and Probiotic Characterization, sponsored by Bangladesh Bioscience Research Group. Active, not recruiting at 1 site in Bangladesh. Per ClinicalTrials.gov, last updated 2026-11-04.
Sponsored by Bangladesh Bioscience Research Group · Observational
Brief Summary This study focus on the presence of probiotic LAB in traditional Bangladeshi fermented foods such as Modhubhat, pickles, and yogurt. The isolated LAB strains will be identified through microbiological and molecular techniques and then examined for their probiotic characteristics, including acid and bile tolerance, antimicrobial activity, hemolytic activity, and antibiotic susceptibility. The findings will help determine the probiotic potential and safety of these LAB strains and may contribute to the future probiotic food products development food related application.
Detailed Description Lactic acid bacteria (LAB) are naturally present in many fermented foods and are well known for their probiotic benefits. Locally available Bangladeshi fermented foods such as Modhubhat, pickles, and yogurt may contain different LAB strains with useful probiotic properties. However, many of these local strains have not been properly tested for their safety and potential applications. In this study, LAB will be isolated from the selected fermented food samples and identified using microbiological and molecular techniques. After isolation the isolates will then be evaluated for important probiotic characteristics, including acid and bile tolerance, antimicrobial activity against selected pathogens, hemolytic activity, and antibiotic susceptibility. The probiotic properties of the isolates will be compared with a standard reference strain to provide scientific proof whether they have potential for future use in food and health-related application.
Bangladesh Bioscience Research Group is the lead sponsor of 4 studies on the registry; none are open to participants now.
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The study population consists of fermented food samples, including Modhubhat, pickles, and yogurt, collected from local households and markets in Bangladesh. The study does not involve the recruitment of human participants; only food samples will undergo microbiological isolation and characterization of lactic acid bacteria (LAB).
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Traditional fermented food samples (Modhubhat, pickles, and yogurt) collected from local households and markets in Bangladesh that are suitable for microbiological isolation and analysis.
Inclusion Criteria:
Exclusion Criteria:
Group 1-Modhubhat-15 Group 2-Pickles-15 Group 3-Yogurt-15
Isolation and identification of probiotic LAB
Isolation and identification of probiotic lactic acid bacteria (LAB) from Modhubhat, pickles, and yogurt using conventional microbiological methods and Whole Genome Sequencing (WGS).
Time frame: approximately 6-8 months
Plan to share: No — Not Applicable. This is a laboratory-based observational study involving fermented food samples and bacterial isolates. No human participants or individual participant data (IPD) will be collected. Laboratory data generated during the study may be shared upon reasonable request, subject to institutional policies.
No publications or documents are linked to this record.
Started Jul 2026 (actual). Primary completion is estimated for Dec 2026, 5 months after the start.
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From the registry record's own update history. This site started tracking changes on Sep 25, 2026; for anything earlier, see the record history on ClinicalTrials.gov ↗
This study is active, not recruiting, as verified in Nov 2026. You cannot join it, but the record below documents what was studied.
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Bangladesh Bioscience Research Group