EFFECT OF BILE SALT AND PH ON SURVIVAL AND BACTERIOCIN PRODUCTION BY LACTOBACILLUS ACIDOPHILUSARUN S. MOSES, SAURABH N. SINGH, A.D.M. DAVID AND J. MASIH
The present study focused on the effect of bile salt and pH on the survival and bacteriocins production by five isolates of L.acidophilus. The percentage reduction at different bile salt concentration and different pH with respect to time intervals were found to be significant. The result obtained indicated that all the five L.acidophilus isolates produced bacteriocins at different concentration of bile salt and at different pH, and showed varying zone of inhibition against the tested food spoilage and common enteric pathogenic bacteria. On the basis of present data it can be concluded that all the L.acidophilus isolates showed variable susceptibility for all the tested antibiotics and also comes in multi drug resistant (MDR) category. Further it can be concluded that all the L.acidophilus isolates fulfil basic criterion expected from probiotic strains, i.e. are capable of surviving in the in vitro conditions of the GIT at low pH and in the presence of the bile salts, can act as probiotic, and are helpful in the improvement of our intestinal flora. The verified antimicrobial activity of probiotic supports the development of this functional food as to the key improvement of the health of the consumers and use as food preservatives contents in different packed food products.