TAILIEUCHUNG - In vitro evaluation of antimicrobial activity of lactic acid bacteria isolated from fermented fruit mix - Indian traditional fermented foods, against selected food borne pathogens

Lactic acid bacteria were isolated from naturally fermenting fruit based fermented food (panchamirtham), by using specific medium. Totally twelve LAB were isolated from different panchamirtham samples. Among the bacterial isolates potential lactic acid bacteria were identified efficacy against four different human pathogens viz., Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria monocytogens. The bacterial isolates were screened for their ability to produce bacteriocins and inhibit five pathogenic organisms. The influence of antimicrobial activity was obtained by using well diffusion assay method. In total, twelve LAB isolates M7S2B4, M7S2B5 and M7S3B2 were found very strong antimicrobial activity against Listeria monocytogens. Our results demonstrated that M8S2B2 bacterial isolates exhibited maximum inhibition zone ( mm) against Staphylococcus aureus. These obtained results revealed the possibility of using bacteriocins of LAB as food bio preservatives to control food spoilage and pathogenic bacteria. | In vitro evaluation of antimicrobial activity of lactic acid bacteria isolated from fermented fruit mix - Indian traditional fermented foods, against selected food borne pathogens

• Sinh học
• Fermented food
• Lactic acid bacteria
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• α galactosidase
• β glucosidase
• β glucosidase enzyme activity
• Lactic strains isolated
• Fermented foods
• Lactobacillus cultures associated
• Traditional ethnic fermented foods
• Tribal communities
• Indigenous food items
• Journal of Science and Technology
• Probitoic properties of lactobacillus strains
• Fermented food and infant feaces
• Susceptibility against antibiotics
• Susceptible to streptomycin
• Soy foods
• Characterization of lactobacillus isolates
• Lactobacillus isolates
• Fermented soya food
• GRAS status
• Psyllium husk
• Biochemical tests
• Traditional fermented food
• Exploration of psyllium husk
• Traditional fermented products
• Ethnic knowledge
• Local area prepare
• Traditional food present
• Lactic bacteria
• Physiological parameters
• Food fermented
• Lactic bacteria isolated
• Biodiversity of lactic bacteria isolated
• Indigenous knowledge
• Monpa tribe
• Traditional food
• Monpa tribal community
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Food crop plant leaves
• Novel fermented foods
• Nigerian Foods
• Mycotoxin Contamination
• Avian Mycotoxicosis
• Sorghum Grains
• Nigerian Indigenous
• Wesnes
• Steinar Hunskaar
• Guri Rortveit
• Multi Disciplinary
• Diagnosis and Treatment
• Urinary Incontinence
• Chinese liquor starter
• Chinese liquor
• Traditional fermented
• Food microbial
• Incubation of fen Daqu
• Nonfat fermented milk
• Whey protein concentrate
• Lactobacillus acidophilus
• Lactobacillus casei
• Albino rats
• Shelf life
• Non thermal preservation
• Idli batter using sonication
• Non thermal preservation of idli batter
• Probiotic bacteria
• Bile tolerance
• Acid tolerance
• Antibiotic sensitivity
• Probiotic Lactobacillus spp
• Biotechnology and food sciences
• Morphological of different cassava varieties
• Chemical characteristics of different cassava varieties
• The quality attributes
• Cassava varieties
• Probiotic cultures with enterosorbents
• Highly dispersed silica
• Fermented milk product
• Sour milk yoghur
• Public health
• Circadian rhythm
• Good quality sleep
• Healthy development
• Short sleep duration