Sri Lankan Finger Millet (Elucine coracana) Variety ‘Raavana’ as Potential Probiotic SourceD M W DDivisekeraauthorJ K R RSamarasekeraauthorJGoonerathneauthorCHettiarachchiauthorSGopalakrishnanauthorThis study aims to isolate and identify probiotic potential lactic acid bacteria from fermented Sri Lankan finger millet variety "Raavana" and to investigate the probiotic characteristics, in vitro safety and efficacy. A bacterial isolate with typical lactic acid bacterial phenotypic and biochemical characteristics was isolated and identified. Partial sequence of the 16S rRNA gene of the Sri Lankan strain was deposited in the NCBI gene bank as Lactococcus lactis subsp. lactis FM_19LAB and the accession number MF480428 was obtained. It did not demonstrate hemolysis, DNase, gelatine hydrolysis activity as well as did not acquire complete resistance to any of the antibiotics tested hence indicating the safety. Lactococcus lactis subsp. lactis FM_19LAB had the capacity to tolerate different concentrations of acid, bile, phenol, salt, simulated gastric juices and range of temperatures. Further it exhibited anti-microbial, anticancer and anti-oxidant activities. Further, Lactococcus lactis subsp. lactis FM_19LAB assimilated cholesterol and produced lactic acid during the fermentation.Finger Millet2019Indian Books and PeriodicalsBook Section