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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (182) Last page : (189)
Article doi: :

Antimicrobial Profiling of Lactobacillus Spp. Isolated from Indian Fermented Food

Neha Khagwal1 and P. K. Sharma2*

Department of Microbiology, Ch. Charan Singh University, Meerut-250004 India
Department of Genetics and Plant Breeding, Ch. Charan Singh University, Meerut-250004 India
*Corresponding Author E-mail:
Received: 24.02.2019  |  Revised: 29.03.2019   |  Accepted: 8.04.2019  



The present study involved isolation of Lactobacillus spp. from fermented Indian foods and characterization of their antimicrobial activity which might offer significant information about their probiotic potential and future use. From 4 samples of homemade curd and 3 samples of homemade buttermilk, 7 bacterial cultures were isolated based on their colony morphology. The isolates were evaluated for their physiological and biochemical properties and based on these they were assigned to the genus Lactobacillus. These 7 isolates were tested for their antagonistic activity against 7 pathogens including Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, E. coli and Candida albicans by well diffusion method. Strain 4A showed antagonistic activity against maximum no. of pathogens followed by 21C and 101A. The isolates were further tested for arginine hydrolysis along with their ability to produce extracellular enzymes including amylase, phytase, protease, lipase and gelatinase.

Key words: Probiotics, Lactobacillus, Antimicrobial activity, Lactic acid bacteria, Pathogens, Enzymes.

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Cite this article: Khagwal, N. and Sharma, P.K., Antimicrobial Profiling of Lactobacillus Spp. Isolated from Indian Fermented Food, Int. J. Pure App. Biosci.7(2): 182-189 (2019). doi: