IN VITRO?ASSESSMENT OF THE PROBIOTIC PROPERTIES AND BACTERIOCINOGENIC POTENTIAL OF?LACTIC ACID BACTERIA FROM BUFFALO MILK AND CURD IN HARYANA

摘要

The present investigations have been aimed for isolation, identification and screening of lactic acid bacteria from milk and curd samples of different locations in Haryana (India) against gram positive and gram negative test organisms.All in all, 52 isolates were obtained from milk and curd samples.On the bases of screening, 8 potent isolates were chosen and were characterized morphologically, physiologically, and biochemically.These selected potent strains were further tested against food borne pathogenic bacteria (Bacillus cereus, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) using agar well diffusion assay.The antibacterial potential of the strains was checked in terms of zone of inhibition (mm).Strain BMH38 was found to be the most effective against Bacillus cereus.On the basis of molecular characterization, BMH4 and BMH38 were identified as Lactobacillus plantarum, BMH10 and BMH20 as Lactobacillus acidophilus and isolates namely BMH14, BMH27 and BMH30 were identified as Lactobacillus casei and strain BMH22 as Lactobacillus fermentum.The findings of the current study indicate that these baceriocenogenic probiotic strains of lactobacilli and the bacteriocins produced by them may be used as biopreservatives in food industry to inhibit/control the growth of food spoilage and pathogenic bacteria in near future.