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As seen in: Wiley Online Library, PLOS ONE
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Articles

Formulation and in-vitro functional evaluation of a Bacillus-based multi-strain probiotic consortium relevant to protein-energy malnutrition

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By Priya Mori, Foodomics Lab, Ishita Modasiya
| PLOS ONE
Loading metrics Open Access Peer-reviewed Research Article Citation: Mori P, Modasiya I, Chauhan M, Maniya H, Kumar V, Sarkar AK (2026) Formulation and in-vitro functional evaluation of a Bacillus-based multi-strain probiotic consortium relevant to protein-energy malnutrition. PLoS One 21(3): e0345821.
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Exploring infant gut-derived probiotics through 16S rRNA identification and in vitro functional characterization

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By Ishita Modasiya, Foodomics Lab, Ritesh Nasit
| PLOS ONE
Loading metrics Open Access Peer-reviewed Research Article Citation: Modasiya I, Nasit R, Purohit H, Sarkar AK, Kumar V (2026) Exploring infant gut–derived probiotics through 16S rRNA identification and in vitro functional characterization. PLoS One 21(2): e0343741. https://doi.org/10.1371/journal.pone.0343741 Editor: Karthik Raman, Indian Institute of Technology Madras, INDIA Received: August 7, 2025; Accepted: February 10, 2026; Published: February 25, 2026 Copyright: © 2026 Modasiya et al.
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In Vitro Screening of Bacterial Isolates From Dairy Products for Probiotic Properties and Other Health‐Promoting Attributes

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By Ishita Modasiya, Foodomics Lab, Priya Mori, Hina Maniya
| Wiley Online Library Verified
1 Introduction The concept of functional food or FOSHU originated in Japan as the food for supplemental health use based on the proof of its beneficial affirmations (Sanders 1998; Lin 2003). Although functional foods' implications are well known, the COVID pandemic brought them to the public's notice because of their positive health effects.
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