Follow
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 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 2173-2179
DOI: https://doi.org/10.20546/ijcmas.2018.701.261


Antibacterial Activity of ‘Dahi’ Prepared from Dairy Industry, Cottage and House Hold against Food Borne Pathogens
J.J. Patel1*, Bency Antony Kathayat2 and K.T. Patel1
1Poultry Research Station, Anand Agricultural University, Anand, Gujarat, India
2Food/Dairy Professional at Amul, Anand, India
*Corresponding author
Abstract:

Dahi is highly palatable and easily digestible by human digestive system which contains macronutrients like protein, carbohydrates, fat and minerals like calcium and phosphorus. This study aims to screen the antibacterial activity of dahi which is good source of lactic acid bacteria (LAB). Lactic acid bacteria produce certain antimicrobial substance, which plays important role for the antibacterial activity for most of the milk products. The antagonistic properties of dahi against Staphylococcus aureus, Escherichia coli, Pseudomonas, Proteus vulgaris, Klebsiella were examined using agar well diffusion method. Thirty samples of dahi were collected from the Amul (A1 to A10), Local market (M1 to M10) and house hold level (H1 to H10). Industrial dahi (collected from AMUL) and Market dahi were collected from local area of the Anand city. However, the spectrum of inhibition was different for the different sources of dahi (Dracheva et al., 2007). All the samples of dahi exhibited the antibacterial activity against most of all the indicator pathogens. Amongst all the food borne pathogens Escherichia coli exhibited the highest antibacterial activity with a zone of Inhibition (ZOI) ranging from 18 to 21 mm. Industrial dahi showed the higher antibacterial activity against all the food borne pathogens and least antibacterial activity for Klebsiella (11±1 mm). Dahi collected from Market showed higher antimicrobial property against Proteus vulgaris (20 ± 2.0 mm) and least against Staphylococcus aureus. Whereas dahi collected from house showed inhibition of Pseudomonas (21 ± 1.5 mm) and least for Staphylococcus aureus like market dahi. All dahi showed the remarkable inhibitory effect against both Gram positive and Gram negative pathogenic strains.


Keywords: Dahi, Lactic acid bacteria, Food pathogen, Antibacterial activity, Zone of inhibition
Download this article as Download

How to cite this article:

Patel, J.J., Bency Antony Kathayat and Patel, K.T. 2018. Antibacterial Activity of ‘Dahi’ Prepared from Dairy Industry, Cottage and House Hold against Food Borne Pathogens.Int.J.Curr.Microbiol.App.Sci. 7(1): 2173-2179. doi: https://doi.org/10.20546/ijcmas.2018.701.261