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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:1, January, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2019.8(1): 3122-3126
DOI: https://doi.org/10.20546/ijcmas.2019.801.333


In vitro Evaluation of Antimicrobial Activity of Lactic Acid Bacteria Isolated From Fermented Fruit Mix - Indian Traditional Fermented Foods, Against Selected Food Borne Pathogens
Shunmugavel Uma Maheshwari1,2, Sundarajan Amutha2, Rangasamy Anandham3, Ganapathyswamy Hemalatha2 and Natesan Senthil4
1Kumaraguru Institute of Agriculture, Affiliated to Tamil Nadu Agricultural University, Tamil Nadu – 638 315, India
2Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Tamil Nadu - 625 104, India
3Department of Agricultural Microbiology
4Department of Biotechnology, Tamil Nadu Agricultural University, Tamil Nadu - 641 003, India
*Corresponding author
Abstract:

Lactic acid bacteria were isolated from naturally fermenting fruit based fermented food (panchamirtham), by using specific medium. Totally twelve LAB were isolated from different panchamirtham samples. Among the bacterial isolates potential lactic acid bacteria were identified efficacy against four different human pathogens viz., Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria monocytogens. The bacterial isolates were screened for their ability to produce bacteriocins and inhibit five pathogenic organisms. The influence of antimicrobial activity were obtained by using well diffusion assay method. In total, twelve LAB isolates M7S2B4, M7S2B5 and M7S3B2 were found very strong antimicrobial activity against Listeria monocytogens. Our results demonstrated that M8S2B2 bacterial isolates exhibited maximum inhibition zone (10.50 mm) against Staphylococcus aureus. These obtained results revealed the possibility of using bacteriocins of LAB as food bio preservatives to control food spoilage and pathogenic bacteria.


Keywords: Fermented food, Lactic acid bacteria, Pathogenic bacteria, Well diffusion assay method

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How to cite this article:

Shunmugavel Uma Maheshwari, Sundarajan Amutha, Rangasamy Anandham, Ganapathyswamy Hemalatha and Natesan Senthil. 2019. In vitro Evaluation of Antimicrobial Activity of Lactic Acid Bacteria Isolated From Fermented Fruit Mix - Indian Traditional Fermented Foods, Against Selected Food Borne Pathogens.Int.J.Curr.Microbiol.App.Sci. 8(1): 3122-3126. doi: https://doi.org/10.20546/ijcmas.2019.801.333
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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