Vol. 11, Special Issue 7 (2022)

Author(s):
Pallavi Shelar, Sarang Dilip Pophaly, Manorama, Awadhesh Kumar Tripathi, Shakeel Asgar, Archana Khare and Lata Jain

Abstract:
Lactic acid bacteria have been used by mankind for centuries for the production of a variety of dairy based fermented products. Lactococcus is one of the most important starter bacteria used in dairy industry. The aim of this study was to determine antibacterial properties of Lactococcus strains isolated from dairy and vegetable samples. For this reason 76 samples were collected from different districts of Chhattisgarh State and 76 tentative isolates were obtained by streaking the samples on M-17 Agar. Out of these 76 isolates, as many as 53 isolates were found to be Lactococci based on morphological and biochemical properties (Gram reaction, catalase test, NaCl concentration and carbohydrate fermentation test). These 53 lactococcal isolates were tested for antibacterial properties against four common foodborne pathogens viz. Escherichia coli, Enterococcus faecalis, Bacillus cereus and Staphylococcus aureus. Lactococcus (KD2 isolate) strain isolated from dahi, exhibited highest antibacterial activities against all the selected test pathogens.