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This book contains the journey of finding probiotic organisms from traditional fermented food preparation like Uttapam, handva batter, curd as well as Khaman and Dalwada better. The isolated microorganisms are characterized for their probiotic properties like tolerance to bile salt, protein, and starch hydrolysis and NaCl tolerance. The medium was optimized for selected strain by applying statistical designs like Plackett-Burman design for the screening of medium components and Response surface methodology for adjusting the concentration of the selected components.