Evaluation of Antibacterial Activity of Lactobacillus Spp. on Selected Food Spoilage Bacteria
This study was done to isolate Lactobacillus species from curd, amla/Indian gooseberry and
orange and to assess their antagonistic ability against selected food spoilage bacteria, Escherichia coli,
Pseudomonas spp. and Bacillus spp. isolated from natural food sources. In the approaches used, native
Lactobacillus spp. were isolated from amla, orange and curd and identified by standard microbiological
methods. Their antagonistic affect was tested by disc diffusion tests against three selected test isolates,
Escherichia coli, Pseudomonas and Bacillus spp. isolated from tomato, pumpkin, cauliflower,
lady’s finger, carrot, and milk. There are recent patents also suggesting use of novel strains of Lactobacillus for microbial
antagonism. In our present work, the lactobacilli isolated from different food sources showed varied ability to inhibit the
growth of test isolates. The growth of test isolates was inhibited by Lactobacillus isolates with one of the Lactobacillus
isolate from amla being the most potent inhibitor.
Keywords: Amla, antibacterial, Bacillus, curd, E. coli, Lactobacillus, Pseudomonas.
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