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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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.2017.6(10): 3137-3144
DOI: https://doi.org/10.20546/ijcmas.2017.610.368


Exploration of Leuconostoc mesenteroides Sub sp mesenteroides from Indian Fermented Food for Curd Preparation
Trupti K. Vyas*, Prachi Desai, Avantika R. Patel and K.G. Patel
Food Quality Testing Laboratory, N M College of Agriculture, Navsari Agricultural University, Navsari – 396450, Gujarat, India
*Corresponding author
Abstract:

Many bacteria are able to produce lactic acid as their end metabolic product during fermentation is known as lactic acid bacteria (LAB). During their metabolism they also produce certain nutraceutical molecules which have many health benefits. Present study aims to explore lactic acid bacteria from fermented food and their health benefits. Out of total LAB isolated from fermented food like idali, dhokala and handavo, one potential isolate was used for further studies. Isolate was identified morphologically and biochemically as Leuconostoc mesenteroides sub sp mesenteroides. Cells showed maximum growth after 96 hrs of incubation and thereafter growth was declined. It shows sensitivity of the tested antibiotics and it works as antimicrobial against Escherichia coli, Micrococcus lutues, Serratia marcescens and Listeria monocytogenes pathogenic microbes. When Leuconostoc mesenteroides sub sp mesenteroides was used as probiotic in curd preparation, it lowers carbohydrate and fat content compared to control one. Thus, it can be used for the preparation of curd for low carbohydrate content.


Keywords: Antimicrobial activity, Curd, LAB, Leuconostoc mesenteroides, Probiotic.
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How to cite this article:

Trupti K. Vyas, Prachi Desai, Avantika R. Patel and Patel, K.G. 2017. Exploration of Leuconostoc mesenteroides Sub sp mesenteroides from Indian Fermented Food for Curd Preparation.Int.J.Curr.Microbiol.App.Sci. 6(10): 3137-3144. doi: https://doi.org/10.20546/ijcmas.2017.610.368