Volume 26 Issue 9
Sep.  2013
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Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007
Citation: Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007
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Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

doi: 10.3967/0895-3988.2013.09.007

  • Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India ; Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden

  • Department of Medical Microbiology, Lund University, Lund, Sweden

  • Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India

  • Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden

  • In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].

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Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

doi: 10.3967/0895-3988.2013.09.007
  • Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India ; Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden
  • Department of Medical Microbiology, Lund University, Lund, Sweden
  • Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand-388 001, Gujarat, India
  • Department of Biotechnology, Lund University, Box 124, SE-221 00 Lund, Sweden

Abstract: 

In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].

Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007
Citation: Ami PATEL, Nihir SHAH, Padma AMBALAM, J.B.PRAJAPATI, Olle HOLST, Asa LJUNGH. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method[J]. Biomedical and Environmental Sciences, 2013, 26(9): 759-764. doi: 10.3967/0895-3988.2013.09.007
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