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International Journal of Zoology and Applied Biosciences Research Article
Challenging approches of Lactic acid bacteria for the preservation of selected fruits
Hasen Mothi M
Year : 2022 | Volume: 7 | Issue: 4 | Pages: 39-45
Received on: 2022-06-07
Revised on: 2022-06-28
Accepted on: 2022-08-12
Published on: 08/31/2022
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Hasen Mothi M( 2022).
Challenging approches of Lactic acid bacteria for the preservation of selected fruits
. International Journal of Zoology and Applied Biosciences, 7( 4), 39-45.
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Abstract
Edible fruits and vegetables are easily degraded or denatured by several reasons especially from environmental factors. Due that the shelf life of plant materials are drastically reduced. It may affect the economic value of individual persons. From this research work was undertaken few selected curd samples, tomato samples and grapes from various areas for selecting significant lactic acid bacteria (LAB). Screening of probiotics was done by the detection of antagonistic activities, acid and bile salt tolerance test, antibiotic resistance test and sensitivity pattern and antimicrobial activity study. In the present studies, total 52 fruit flora bacterial cultures were isolated from two different site oriented tomato and grapes. LAB colonies in 10-5 dilution were expressed good loading capacity in curd sample, grapes and tomato. In antagonistic activity, Lactobacillus delburecki and Lactobacillus sp. were observed highest zone against Shigella sp. From this, Lactobacillus delburecki and Lactobacillus sp. were actively preserve the selected vegetables. They were increased the shelf-life and reduced the degradation of the samples.
Keywords
Edible fruits, LAB, Lactobacillus delburecki, Bile salt tolerance test, Antagonistic activity.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
