期刊
JOURNAL OF MICROBIOLOGY
卷 50, 期 3, 页码 535-539出版社
MICROBIOLOGICAL SOCIETY KOREA
DOI: 10.1007/s12275-012-1409-x
关键词
traditionally fermented food; lactic acid bacteria; probiotic; antibiotic; antibacterial activity
类别
资金
- Department of Biotechnology, Govt. of India
The present investigation was conducted to assess lactic acid bacteria present in traditionally fermented food of ethnic tribes in India for probiotic properties, antibacterial activity, and antibiotic tolerance behavior. Enterococcus sp., Lactobacillus sp., and Lactococcus sp. showed antibacterial activity against Bacillus cereus MTCC 430, Staphylococcus aureus subsp. aureus MTCC 740, and Salmonella enterica ser. paratyphi A MTCC 735. Lactococcus sp. and Lactobacillus sp. could tolerate acidic conditions (pH 2) and high bile salt concentration (4000 ppm). The lactic microflora were found to be sensitive to most common antibiotics, except for cloxacillin (5 mu g), cephalexin (30 mu g), and cephalothin (30 mu g).
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