ISOLATION AND CHARACTERISATION OF BACTERIOCIN PRODUCING LACTOBACILLI FROM DAIRY CURD SAMPLEA.S. BAGWAN AND N.R. SHAIKHAbstract The objective of the present study was to isolate, characterize, and identify the Bacteriocin producing Lactobacilli from dairy curd sample. Total five bacterial isolates were isolated, out of this all the five isolated species were selected for further work, which shows antimicrobial activity of the isolates were tested against with enteric and spoilage causing pathogens (Escherichia coli, Salmonella typhi, Shigella dysenteriae and Staphylococcus aureus). In an attempt to differentiate the effect of lactic acid and Bacteriocins produced by lactobacilli that effect of heated neutralized filtrates on above used test microorganisms indicated that the inhibition of these microorganisms. The results obtained from this study that the isolated lactobacilli show the potent Bacteriocin and antimicrobial properties that exerts in the usage of this compound as a preservative in fruit pulp industry. Isolated Bacteriocin producing species of lactobacilli may be used as protective cultures to improve the microbial safety of food.
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