Abstract

ISOLATION AND CHARACTERIZATION BACTERIOCIN PRODUCING BACTERIA ISOLATED FROM TRADITIONAL INDIAN FERMENTED FOOD

Sneha Singh, Garima Verma and Ekta Chadnel*

ABSTRACT

Lactic acid producing bacteria play important roles in the production of fermented dairy products, fermented meat products, fermented fruits and vegetables, and fermented beverages. In the present study the bacterial sample were isolated from traditional Indian food like yogurt, grapes and cheese. The selected isolated was subjected to characterization and found to be Lactobacillus spp. they are psychrophilic, non-spore forming, rod shaped, non-motile, Gram positive and facultative anaerobic. The antibacterial activity test revealed that the isolates showed inhibition zone against p. aureus but no inhibition zone was observed in case of E. coli. Bacteriocin considered as safe (GRAS) and used in antibiotic to inhibit the pathogenic growth of micro-organisms.

Keywords: Bacteriocin, Lactic acid, Antibacterial, Fermentation.