Tejpal Dhewa
Central University of Haryana, India
Title: Exploration of antibacterial and biopreservation potential of lactic acid bacteria isolated from traditional fermented foods of India
Biography
Biography: Tejpal Dhewa
Abstract
Lactic acid bacteria (LAB) are generally regarded as safe bacteria and have significant role in human daily life. These bacteria produce certain antimicrobial agents like organic acids, diacetyl, hydrogen peroxide which helps to extend the shelf life of various food products. The aim of this study was to screen the antibacterial activity of LAB isolated from traditional fermented foods of India (especially rural regions) against the most common food borne (indicator) pathogens. The antagonistic potential of these isolates against Escherichia coli, Staphylococcus aureus, Salmonella species and Bacillus cereus were tested using agar well diffusion method. Out of 30 lactic acid bacteria isolates five isolates (i.e., LAB1, LAB2, LAB3, LAB4 and LAB5) were effective against all selected indicator pathogens. Amongst the five isolates, LAB3 exhibited the highest antibacterial activity in terms of zone of inhibition (>18±1.5 mm) and least activity was shown by isolate LAB2 (>10±1.8 mm). The degree of antimicrobial potential among the isolates was in the order of LAB3>LAB1>LAB4>LAB5>LAB2. Overall, the isolated LAB exhibited significant inhibitory effects against wide range of food borne pathogens. Although, the spectrum of inhibition was varied for the isolates examined but the above finding explore their potential application as a natural biopreservatives (i.e., bacteriocins) due to inhibiting the growth of pathogenic and food spoiling bacteria, maintaining the nutritive quality, flavor enhancer and extending the shelf life in wide range of food products (such studies are under progress in laboratory). Moreover, the characterization of antibacterial agents helps in the improvement of food product safety.