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Determining the Antagonistic Potential of Lactobacilli Isolated from Commercial Curd Samples against the E. coliBy Rahul Verma, Jagriti Sharma, Akhand Pratap Singh
Abstract: Curd has always been an important source exhibiting a plethora of Lactobacilli. Lactobacilli are rod-shaped bacteria, capable of producing short-chain fatty acids, lactate, and acetate by carbohydrate fermentation process. A study was done to determine the antimicrobial activity of isolated and identified Lactobacilli bacteria from commercial curd samples against standard strains of E. coli. All the 10 samples were found have lactobacilli strains. The antagonistic activity of these strains was …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 27–30 Read article →