Vol. 1, Issue 11, Part N (2015)
Screening of lactic acid bacteria for their antibacterial activity against milk borne pathogens
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.
How to cite this article:
D Venkadesan, V Sumathi. Screening of lactic acid bacteria for their antibacterial activity against milk borne pathogens. Int J Appl Res 2015;1(11):970-973.