CHARACTERIZATION OF BACTERIOCINOGENIC LACTOBACILLI FROM FERMENTED IDLI BATTER: INSIGHTS INTO STRAIN DIVERSITY AND POTENTIAL

Harini Goli; B.Padmalatha

CHARACTERIZATION OF BACTERIOCINOGENIC LACTOBACILLI FROM FERMENTED IDLI BATTER: INSIGHTS INTO STRAIN DIVERSITY AND POTENTIAL

Authors: Harini Goli, B.Padmalatha

Unique Paper ID: 171811
Volume: 11
Issue: 8
PageNo: 1157-1166

Keywords: Antimicrobial Activity Phenotypic Characterization Molecular Characterization Probiotics.

Abstract:
The study aimed to characterize bacteriocinogenic Lactobacilli isolated from fermented idli batter, with potential applications in biopreservation and biomedicine. From 22 isolates, eight promising strains were selected based on their broad-spectrum antimicrobial activity against lactic acid bacteria and pathogenic microorganisms. These isolates underwent comprehensive characterization using classical phenotypic, physiological, and biochemical tests, including carbohydrate utilization profiling. All strains were found to be homofermentative, catalase-negative, and gelatin-negative, indicating their suitability for fermentation processes. Molecular characterization was also performed to identify and confirm the genetic diversity of these strains. The findings highlight the potential of bacteriocinogenic Lactobacilli from idli batter as a source of natural antimicrobial agents. These strains not only contribute to the understanding of microbial diversity in traditional fermented foods but also hold promise for applications in enhancing food safety and developing functional probiotic formulations for biomedicine.

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ISSN: 2349-6002
Volume: 11
Issue: 8
PageNo: 1157-1166

CHARACTERIZATION OF BACTERIOCINOGENIC LACTOBACILLI FROM FERMENTED IDLI BATTER: INSIGHTS INTO STRAIN DIVERSITY AND POTENTIAL

Available:https://ijirt.org/Article?manuscript=171811

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Impact Factor
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UGC Approved
Journal no 47859

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