We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
EXPOSURE ASSESSMENT OF LACTIC ACID BACTERIA ISOLATED FROM DAIRY PRODUCTS AND ITS IMPACT ON ANTIMICROBIAL PROPERTY AGAINST E. COLI.
- Authors
Pandey, Anil; Neha; Puranik, Vinita; Yadav, Neelam
- Abstract
Stress tolerable lactic acid bacteria (LAB) find huge importance for process economics as this art is also adopted for strain improvement. It also reduces the application of recombinant DNA technology. The current research was conducted for improving the antagonistic response of LAB isolated from traditional dairy products like curd, raw milk and buttermilk against common food pathogen E.coli. From the 20 randomly isolated strains only 3 representative strains were selected based on preliminary screening protocols. The isolated cultures were thus exposed to extreme temperatures of 4°C and 45°C. The isolates were also exposed to bile salt (0.5%), NaCl (0.8%) and acidic pH (2) after attaining a growth of 109 cfu/ml. Molecular identification conducted at National Center for microbial resource (NCMR, Pune) revealed that the selected strains were Lactobacillus delbreuckeii (MCC-4691), Lactobacillus fermentum (MCC-4458), Lactiplantibacillus pentosus (MCC-4457) isolated from curd, raw milk and butter milk respectively with their percent homology sequence reported as 69%, 100% and 63% respectively. Upon exposure to low temperature (4°C) the inhibition zone was found highest in raw milk (27.76mm) followed by butter milk (26.56mm) and curd as(26.3mm). However, amongst all the three cultures L.delbreuckeii was found with enhanced zone of inhibition in all the stress conditions. The zone of inhibition which was 23.93mm later expanded to 26.3mm, 24.58mm, 25.4mm, 25.7mm and 24.6mm after exposure. L.lactiplantibacillus pentosus was not able to survive upon exposure to high temperature (45°C) and sodium chloride (0.8%) but rather the antagonistic response was improved when exposed to low temperature, bile salt and acidic pH. Thus, low temperature treatment was found with better post stress response as the zone of inhibition increased in all the cases. It was concluded that stress response is a species specific and biochemical activity which can aid in process control through species selection that are more stress resistant.
- Subjects
LACTIC acid bacteria; DAIRY products; CURD (Dairy product); RAW milk; LACTOBACILLUS fermentum; RECOMBINANT DNA
- Publication
Biochemical & Cellular Archives, 2022, Vol 22, Issue 1, p929
- ISSN
0972-5075
- Publication type
Article