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@article{171811,
        author = {Harini Goli and B.Padmalatha},
        title = {CHARACTERIZATION OF BACTERIOCINOGENIC LACTOBACILLI FROM FERMENTED IDLI BATTER: INSIGHTS INTO STRAIN DIVERSITY AND POTENTIAL},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {8},
        pages = {1157-1166},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=171811},
        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.},
        keywords = {Antimicrobial Activity, Phenotypic Characterization, Molecular Characterization, Probiotics.},
        month = {January},
        }