The Asian Journal of Animal Science

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Isolation and Characterization of Bacteriocin Producing Lactobacillus plantarum from Shidal-A Traditional Fermented Fish Product of Assam


Affiliations
1 College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), India
2 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), India
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), India
     

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Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.

Keywords

Bacteriocin, Lactobacillus plantarum, Shidal.
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  • Isolation and Characterization of Bacteriocin Producing Lactobacillus plantarum from Shidal-A Traditional Fermented Fish Product of Assam

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Authors

Sarifuddin Ahmed
College of Fisheries, Assam Agricultural University, Raha, NAGAON (ASSAM), India
Krushna Chandra Dora
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), India
Sreekanta Sarkar
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), India
Supratim Chowdhury
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, KOLKATA (W.B.), India
Subha Ganguly
Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), India

Abstract


Presence of Lactobacillus group of bacteria has long being explored and documented for their presence in different kinds of fermented food products. In the present study, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented fish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely distributed in the fermented products. In the context, Lactobacillus plantarum was isolated from shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial property.

Keywords


Bacteriocin, Lactobacillus plantarum, Shidal.

References