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  • International Journal of Microbial Resource Technology
  • IJMRT
  • Our manuscripts areas
  • International Journal of Microbial Resource Technology

    ISSN 2278-3822
    Frequency: Quarterly
    We guarantee rapid publication. The journal is comprehensive.The journal is driven by international, well-known Editors.It provides an easy-to-use online submission and tracking system. It also provides innovative results and new imaging technologies.The journal regularly brings up-to-date with focused/current topics.Since the very ancient time man is exploiting Microorganisms as natural resources

  • IJMRT

    ISSN 2278 – 3822
    Frequency: Quarterly
    International Journal of Microbial Resource Technology (IJMRT) Guarantees rapid publication.This is comprehensive.The journal is driven by international, well-known Editors.It provides an easy-to-use online submission and tracking system. It also provides innovative results and new imaging technologies.

  • Our manuscripts areas

    Microbiology, Ecology, Genetics and Cell Biology,Cell development, Microbial interactions, Advanced/new methodologies, Novel Molecular Biology methods , Microbial Physiology and Metabolism.

Detail of Issue

  • Antimicrobial activity of probiotic fermented barley based food products

    Sangeeta C. Sindhu, Anil Sindhu and Neelam Khetarpaul
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Abstract

This study was conducted to determine the presence of antimicrobial activities in the probiotic fermented barley based indigenously developed food products against common microbial pathogens namely E. coli, Shigella dysenteriae and Salmonella typhemurium. An indigenous food mixture was developed by mixing barley flour, milk co precipitate, sprouted green gram paste and tomato pulp in the ratio of 2:1:1:1(w/w) and coded as BCGT. This mixture was fermented with single cultures of L. plantarum, L.casei and S. boulardii. Sequential fermentation was also carried out with S.boulardii + L.casei as well as S.boulardii + L.plantarum. Cell viability was studied before and after lyophilization. To study the antimicrobial effect, cell free filtrates of fermented food mixtures were used. Cup well essay method was used to study the inhibition zones formed against the pathogens. The developed blend was able to maintain sufficient viability of strains in both single as well as sequential culture fermentations. The pH ranged from 4.13 – 4.55 while titratable acidity ranged from 2.63-2.92 g lactic acid/100ml of fermented food products. Methanol-acetone cell free extracts of all fermented mixtures formed inhibition zones against all three pathogens ranging from 13-18 mm diameter. Results showed the presence of antimicrobial activity in all developed food blends. The spectrum of their antimicrobial activity varied. Considering that it was a blend of staple foods, the products have the potential of providing nutrition along with its therapeutic effects.

KEYWORDS: L. casei , L. plantarum  , S. boulardii E. coli, Shigella dysenteriae, Salmonella typhemurium,, probiotics, cell viability, antimicrobial activity