National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Many bacteria are able to produce lactic acid as their end metabolic product during fermentation is known as lactic acid bacteria (LAB). During their metabolism they also produce certain nutraceutical molecules which have many health benefits. Present study aims to explore lactic acid bacteria from fermented food and their health benefits. Out of total LAB isolated from fermented food like idali, dhokala and handavo, one potential isolate was used for further studies. Isolate was identified morphologically and biochemically as Leuconostoc mesenteroides sub sp mesenteroides. Cells showed maximum growth after 96 hrs of incubation and thereafter growth was declined. It shows sensitivity of the tested antibiotics and it works as antimicrobial against Escherichia coli, Micrococcus lutues, Serratia marcescens and Listeria monocytogenes pathogenic microbes. When Leuconostoc mesenteroides sub sp mesenteroides was used as probiotic in curd preparation, it lowers carbohydrate and fat content compared to control one. Thus, it can be used for the preparation of curd for low carbohydrate content.
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