A Traditional Indian Chilli Pickle May Contain a Powerful…

A Traditional Indian Chilli Pickle May Contain a Powerful Probiotic India's fermented food traditions have long been celebrated for taste and shelf life. New research from the CSIR–Central Food Technological Research Institute in Mysuru suggests one such tradition may also hold genuine therapeutic value. A team led by Kammara Rajagopal studied agasi chutney, a traditional fermented chilli-based condiment consumed in northern Karnataka, collecting samples over nearly five years. They found that bacteria from the Bacillus group made up almost 90% of the microbial community present in the pickle. One strain in particular, Bacillus subtilis S1, stood out. Laboratory testing showed it could survive acidic environments, tolerate bile salts and remain viable under conditions simulating the human digestive tract, core characteristics researchers look for when evaluating a potential probiotic. The stra