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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 984-994
DOI: https://doi.org/10.20546/ijcmas.2020.912.119


Antimicrobials from Wild Strains of Lactic Acid Bacteria for Commercial Applications
S.Priyadarshini1, R. Subhashini1*, T. Uma Maheswari2 and M.L. Mini1
1Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai – 625104, Tamil Nadu, India
2Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil    Nadu Agricultural University, Madurai – 625104, Tamil Nadu., India
*Corresponding author
Abstract:

This study aims to screen wild strains of lactic acid bacteria for antimicrobial activity to control the food borne pathogens as natural biopreservatives to reduce the ill effects of synthetic preservatives. The antimicrobial efficacy of 14 Lactic acid bacteria (LAB) isolated from fermented food samples were tested. Nearly 19 food borne pathogens were isolated from various spoiled food samples and were used as test organisms. The LAB cultures were characterized by Gram staining, catalase test, carbohydrate fermentation test, temperature tolerance, pH tolerance, antibiotic sensitivity and lysozyme tolerance. Biochemical analysis like exopolysaccharides production, titrable acidity, MR-VP and esculin hydrolysis were also done. LAB isolates were tested for their antimicrobial activity against 19 food borne pathogenic test organisms. Out of 14 isolates, only 5 LAB cultures exhibited antimicrobial activity by forming inhibition zone against pathogens. The zone of inhibition was recorded maximum for CS (1.33cm2) and CT (1.13cm2) isolates. The LAB strains showing maximum antibacterial activity were identified as Streptococcus thermophillus and Lactobacillus coryniformis respectively by 16S rRNA sequencing. This study was resulted in identification of LAB isolates from natural fermented foods for antimicrobial activity. The antimicrobial compounds may be of future interest which can be characterized and applied for biopreservation of foods.


Keywords: Antimicrobials, Wild strains, Lactic acid bacteria, Commercial applications
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How to cite this article:

Priyadarshini, S., R. Subhashini, T. Uma Maheswari and Mini, M.L. 2020. Antimicrobials from Wild Strains of Lactic Acid Bacteria for Commercial Applications.Int.J.Curr.Microbiol.App.Sci. 9(12): 984-994. doi: https://doi.org/10.20546/ijcmas.2020.912.119