• Login
    • Library Home
    View Item 
    •   BracU IR
    • Department of Mathematics and Natural Sciences (MNS)
    • Bachelor of Science in Biotechnology
    • Thesis (Bachelor of Science in Biotechnology)
    • View Item
    •   BracU IR
    • Department of Mathematics and Natural Sciences (MNS)
    • Bachelor of Science in Biotechnology
    • Thesis (Bachelor of Science in Biotechnology)
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Screening of Lactic Acid Bacteria with antimicrobial property isolated from fermented foods

    Thumbnail
    View/Open
    ID 13336009_MNS.pdf (2.364Mb)
    Date
    2017-10
    Publisher
    BRAC University
    Author
    Momin, Marium
    Metadata
    Show full item record
    URI
    http://hdl.handle.net/10361/9275
    Abstract
    The purpose of this study was to isolate and biochemical identification lactic acid bacteria (LAB) with antimicrobial properties from fermented vegetables and dairy products. Twenty LAB isolates were separated from all the isolates which showed bactericidal effect when the agar well diffusion method was carried out to find the antimicrobial activity of the LAB isolates against seventeen (17) test organisms. According to the results of primary screening, the CFS (cell-free supernatants) of the LAB isolates showed antimicrobial effects against the indicator strains in this present work. Out of 20 LAB isolates, 12 were found to successfully inhibit EPEC (atypical) and EPEC (typical) respectively, 11 showed significant effect against Enterobacter cloace, 10 against EAEC, 9 worked against Klebshiella spp., Salmonella typhi & Proteus vulgaris, 8 worked against Shigella flexneri, Streptococcus pyogens, Bacillus subtilis, 7 worked against ETEC & Shigella dysentry, 6 were found to inhibit Escherichia coli, 4 worked against Pseudomonas areuginosa & Streptococcus agalactiae, 3 worked against Streptococcus pneumoniae, 2 showed inhibition against Bacillus cereus. LAB are known to have many health benefits and are mostly used as probiotics. As they can cause inhibition of food pathogens by the reduction of pH due to lactic acid production, hydrogen peroxide production and production of antimicrobial compounds such as bacteriocin. Bacteriocin is a high molecular weight protein. This study suggests that specific vegetables and dairy products contain abundant LAB species and nutrients which could be implemented as probiotic food products, living drugs and as an alternate to antibiotics.
    Keywords
    Lactic acid bacteria; Antimicrobial property isolated; Fermented foods
     
    Description
    This Thesis is submitted in partial fulfilment of the requirements for the degree of Bachelor of Science in Biotechnology, 2017
     
    Cataloged from PDF version of Thesis report
     
    Includes bibliographical references (pages 57-62).
    Department
    Department of Mathematics and Natural Sciences, BRAC University
    Collections
    • Thesis (Bachelor of Science in Biotechnology)

    Copyright © 2008-2019 Ayesha Abed Library, Brac University 
    Contact Us | Send Feedback
     

     

    Policy Guidelines

    • BracU Policy
    • Publisher Policy

    Browse

    All of BracU Institutional RepositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Statistics

    View Usage Statistics

    Copyright © 2008-2019 Ayesha Abed Library, Brac University 
    Contact Us | Send Feedback