Determining the Antagonistic Potential of Lactobacilli Isolated from Commercial Curd Samples against the E. coli

Authors

  • Rahul Verma Student, Department of Microbiology, School of Life Sciences, Dr. B.R. Ambedkar University, Khandari Campus, Agra, Uttar Pradesh, India
  • Jagriti Sharma Assistant Professor, Department of Microbiology, School of Life Sciences, Dr. B.R. Ambedkar University, Khandari Campus, Agra, Uttar Pradesh, India
  • Akhand Pratap Singh Professor, Maharishi University of Information Technology Lucknow, Uttar Pradesh, India

Keywords:

Curd, lactobacilli, bacteria, antimicrobial activity, E. coli

Abstract

Curd has always been an important source exhibiting a plethora of Lactobacilli. Lactobacilli are rod-shaped bacteria, capable of producing short-chain fatty acids, lactate, and acetate by carbohydrate fermentation process. A study was done to determine the antimicrobial activity of isolated and identified Lactobacilli bacteria from commercial curd samples against standard strains of E. coli. All the 10 samples were found have lactobacilli strains. The antagonistic activity of these strains was seen by preparing the serial dilution of Mcfarland standard # 1.0, serial dilution 1.0 was shown to produce maximum zone of inhibition followed by the suspensions of 1/10 and1/100.

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Published

2020-10-17

Issue

Vol. 9 No. 2 (2020)

Section

Research Article

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