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 |
Since ages various physical and chemical food preservation methods have been to prevent microbial decomposition of food and thus preventing the food-borne illness. Most pathogens have become resistant to conventional methods of preservation and also the chemicals used are detrimental to human health. There is a need for nourishing, fresh and safe foods which can improve the health of consumer. The present research throws light to develop a probiotic based bio-preservative so that the food spoilage can be prevented by not causing various health hazards to the consumers. The present study was undertaken to check the inhibitory effect of different Lactobacilli strains namely Lactobacillus rhamnosus GG, Lactobacillus acidophilus and Sporolactobacillus laevolacticus, if any, against various bacterial pathogens causing food borne illness such as Salmonella typhimurium, E. coli O157:H7 and Bacillus cereus. We found that the cell free supernatants of these Lactobacillus strains showed strong inhibitory activity against S. typhimurium and E. coli O157:H7 and a weak inhibition against spore forming B. cereus. Cell free supernatants of all the Lactobacillus strains showed inhibitory activity at acidic pH and lost their activity at alkaline pH, tolerated high temperatures even autoclaving and were sensitive to papain digestion (proteinase enzyme).
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