Effect of selected Lactic acid bacteria based-starter cultures on development of curds and their antibacterial properties against some enteric pathogens

Abstract

As many as 77 lactic acid bacterial strains were isolated from various sources. Out of which 10 promising isolated were based on various probiotic and functional traits. They were further subjected for antibacterial activity tested against common enteric human pathogens such as Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Staphylococcus aureus. Firstly, the pathogens were tested for their growth on de Man Rogosa Sharpe medium over which these isolates were investigated for their antibacterial activity and zone of inhibition was recorded. Thus, these promising 10 isolated showed a good antibacterial activity which further can be utilized for the development of curds using UASD, Dairy milk. They were also checked with curds prepared with standard industrial cultures. Hence, these isolates hold potential to be used as Lactic acid bacterial starter cultures for the development of curds.