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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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.2016.5(7): 901-911
DOI: http://dx.doi.org/10.20546/ijcmas.2016.507.102


Characterization, Antimicrobial Activity and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Food Samples
Priyanka Singh, Pinki Saini*, Shreya Sachan and Shreyasi Dubey
Centre of Food Technology, University of Allahabad, India
*Corresponding author
Abstract:

The present study was aimed at isolating Lactobacilli from food samples obtained from local areas of Allahabad. The isolates were biochemically characterized, subjected to Bergy’s Manual of Determinative Bacteriology and PIBW in software. They were also tested for antimicrobial activity as well as antibiotic susceptibility. A total of 61 isolates were isolated and identified from 110 food samples. Out of 61 isolates 53.03% were characterized as L. acidophilus, 8.2% as L.fermentum, 21.31% as L.plantarum, 8.2% as L.casei and 3.2% were tentatively identified as L.rhamnosus. These results indicate that L.acidophilus is predominant in food samples collected from this sector followed by L.plantarum. All the isolates showed moderate to strong inhibition against S.aureus and Aspergillus strains. Maximum zone of inhibition (28 mm) was developed by about 59 % of isolates against Aspergillus strain. No inhibition was observed against E.coli strains by any isolate. Antibiotic susceptibility was measured against 2.5mg/ml, 5.0mg/ml and 10mg/ml concentrations of Ampicillin and Streptomycin. About 47.4% of isolates were resistant to lower concentrations of Ampicillin (5mg/ml) and Streptomycin (2.5mg/ml) but became sensitive as the concentration was increased to 10mg/ml of both antibiotics. About 44.2% of isolates were found to be highly sensitive against 10mg/ml Ampicillin and Streptomycin.


Keywords: Isolate, Biochemical characterization, Antibiotic susceptibity, Antimicrobial activity,
 lactic acid bacteria
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How to cite this article:

Priyanka Singh, Pinki Saini, Shreya Sachan and Shreyasi Dubey. 2016. Characterization, Antimicrobial Activity and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Food Samples.Int.J.Curr.Microbiol.App.Sci. 5(7): 901-911. doi: http://dx.doi.org/10.20546/ijcmas.2016.507.102