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*Sarah Sharmila Samuel and Sangeeta Shukla


The aim of the investigation was to isolate and identify Lactic acid
bacteria (LAB) from curd, and also to study the Inhibitory activity of
the bacteriocin against selected pathogens. A total of 180 bacterial
isolates were randomly selected. Out of these, 130 isolates were
identified as Lactobacillus spp. (72.22%), others were identified as
Bacillus spp. 40 (22.22%) and Streptococcus spp. 10 (5.56%). The
screening of inhibitory activity revealed, only 24 isolates were able to
give inhibition zone of 1 mm. Out of these 24 isolates, 5 were selected
for further study of inhibitory activity of the bacteriocin. Results
showed that the highest inhibition was reported in the strain 31 against
B. cereus (21 mm) and S. typhi (22 mm). While 78 revealed highest
results against S. aureus (24 mm) and E. coli, (21 mm). Highest
inhibition zone was reported in case of 112 against S. dysenteriae (19.2
mm). The other two strains 28 and 143 had revealed least inhibitory zone against the test
organisms. Thus, the isolates of Lactobacillus spp. found effective against the test
microorganisms can be further studied and their probiotic and antibacterial properties could
be utilized in therapeutic and food applications.

Keywords: Curd, LAB, Lactobacillus spp., bacteriocin, inhibitory activity.

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