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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 5.2

International Journal of Applied Research

Vol. 1, Issue 11, Part N (2015)

Screening of lactic acid bacteria for their antibacterial activity against milk borne pathogens

Author(s)
D Venkadesan, V Sumathi
Abstract
Lactic acid bacteria were isolated from naturally fermenting food products (curd, cheese, yoghurt, butter, butter milk), by using specific medium. Totally 120 LAB were isolated and identified as Lactobacillus fermentum, Lactobacillus delbrueckii sub sp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc, Streptococcus thermophilus, Pediococcus acidilactici, Pediococcus pentosaceus, Lactococcus lactis. They can be broadly defined as Gram positive, anaerobic, microaerophilic or aerotolerant bacteria, either rod or coccus, catalase negative and fastidious in their growth. They were screenedrnfor their ability to produce bacteriocins and inhibit five pathogenic organisms viz., Escherichia coli, Salmonella typhi, Shigella, Staphylococcus aureus and Listeria monocytogenes. The influence of antibacterial activity were obtained by using well diffusion assay and disc diffusion method. Among nine LAB isolates Lactobacillus delbrueckiirnsub sp. bulgaricus was found relatively dominating species of dairy products. These obtained results revealed the possibility of using bacteriocins of LAB as food bio preservatives to control food spoilage and pathogenic bacteria.
Pages: 970-973  |  452 Views  10 Downloads
How to cite this article:
D Venkadesan, V Sumathi. Screening of lactic acid bacteria for their antibacterial activity against milk borne pathogens. International Journal of Applied Research. 2015; 1(11): 970-973.
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