Vol. 11, Issue 3 (2022)

Author(s):
Viswanatha Angadi, Shashikumar JN and Suresha KB

Abstract:
Different lactobacilli isolates were studied for antibacterial activity against food pathogens by employing agar well assay method. All broth cultures of eighteen isolates of lactobacilli and yoghurt cultures were screened for antibacterial activity by agar diffusion technique showed positive effect against E. coli. Only seven isolates of lactobacilli and yoghurt cultures were screened for antibacterial activity against Salmonella Spp and Shigella dysentriae, Lb. acidophilus exhibited maximum activity followed by yoghurt culture. Among the three test pathogens used, E. coli found to be more susceptible followed by Salmonella spp. and Shigella dysentriae for the antibacterial substance produced by Lb. acidophilus and yoghurt culture.