Probiotics & Functional Microorganisms

Probiotic microorganisms are increasingly recognized as sustainable tools for improving human health, food quality, and microbial safety. At BPM Research Group, our research has focused on the discovery, characterization, and functional evaluation of lactic acid bacteria (LAB) isolated from traditional fermented foods and beverages of Bangladesh, exploring their potential as next-generation probiotics and natural biopreservatives.

Our work integrates microbial biochemistry, genomics, glycomics, metabolomics, and functional microbiology to identify probiotic strains with desirable traits, including gastrointestinal adaptation, antimicrobial and antibiofilm activity, antioxidant capacity, bioactive exopolysaccharide (EPS) production, and food fermentation potential. We further investigate the genetic and metabolic pathways underlying these properties to better understand how beneficial microorganisms contribute to health, food systems, and biotechnology.

Research from BPM has identified promising probiotic candidates from borhani, laban, mattha, sugarcane juice, and other traditional fermented products, demonstrating their potential for gut health, food preservation, and functional food development. These studies have also provided genomic insights into probiotic adaptation, metabolite production, and industrially relevant traits, supporting the development of evidence-based probiotic technologies.

This research now continues and expands through HOPE Lab, where probiotic science has evolved into a broader interdisciplinary programme encompassing One Health probiotics, microbial ecology, multi-omics, functional foods, antimicrobial resistance, and sustainable biotechnology.

Learn more about our current probiotic research at HOPE Lab: https://sites.google.com/view/hope-lab/research/One-Health-Probiotics