Abstract

FERMENTED VEGGIES: ANTIBACTERIAL EFFICACY OF ISOLATED LACTIC ACID BACTERIA

Sowjanya Pulipati*, P. Srinivasa Babu, P. Sree Teja, P. Geethanjali, P. Vijaya Sri and T. Rakesh Varma

ABSTRACT

Fermentation is a process which involves slow decomposition of organic substances, induced by enzymes or microorganisms that basically convert carbohydrates into organic acids. Fermented foods and beverages have a diversity of traditions and cultural preferences based on the geographical areas from which they have originated. Fermented fruits and vegetables can be utilized as potential probiotics as many lactic acid bacteria such as Lactobacillus plantarum, L.pentosus, L.brevis, L.acidophilus, L.fermentum, Leuconostoc fallax, and L.mesenteroides are found in them. The lactobacilli were isolated from fermented vegetables by inoculating in MRS broth media. The grown lactobacilli were identified by Gram‟s staining, motility and biochemical tests and also determined for antibacterial efficacy. The antibacterial efficacy was determined by agar well diffusion method. The sterile nutrient agar media was inoculated with respective bacteria such as Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa. The wells were punched in inoculated media and 104, 106 cells/ml of lactobacilli were filled. The plates were incubated at 370C for 24 hrs. The activity was compared with positive control lactic acid and negative control DMSO. The zones of inhibition produced by lactobacilli were measured and tabulated. The Antibacterial efficacy was found to be CALAB > CBLAB > BTLAB. Many studies conducted on probiotics implicate health benefits upon consumption such as improved intestinal balance and function, lowering of serum cholesterol, enhanced immunity and reducing the risk of colon cancer.

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