Isolation and identification of antagonistic Lactobacillus acidiophilus from curd
2016
Lactobacillus acidophilus comes under the genus
Lactobacillus which comprises of large group of beneficial
bacteria that have similar properties and all produce lactic acid as
an end product of the fermentation process. Previous studies
shows that L.acidophilus has its own significant importance as it
improves gastrointestinal function, boosts immune system,
decreases the frequency of vaginal yeast infection and helps in
reducing serum cholesterol levels. The present study is directed
towards isolation and identification of antagonistic L. acidophilus
from different regions of Allahabad. A total of 50 curd samples
were collected from different regions of Allahabad. After careful
examination of morphological and biochemical characteristics,
all 74 isolates of different Lactobacillus species were found to be
present in which 7 strains of L. acidophilus were found. Further
these 7 strains were subjected to antagonistic test against selected
bacterial pathogens and results revealed that all strains of
L.acidophilus were found to be good antagonistic activity against
selected bacterial pathogens. This study concluded that curds
contain strains of L.acidophilus which shows good antagonistic
property; thus revealing that it is safe and beneficial for
consumption.
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