By: Maria Tufail, Shahzad Hussain*, Farnaz Malik, Tahira Mirza, Ghazala Parveen, Shazia Shafaat, Amina Wajid, Rashid Mahmood, Rafique A. Channa and Alia Sadiq
Abstract: Lactic acid bacteria (LAB) commonly used in food, as starter cultures are known to produce antimicrobial substances such as bacteriocins and have great potential as food bio-preservatives. Yogurt is a probiotic dairy product having Lactobacillus bulgaricus as natural source for fermentation. The aim of this study was to determine the antimicrobial activity of bacteriocin, produced by Lactobacillus bulgaricus isolated from yogurt and tested against pathogenic organisms. The identification of the culture was based on…
Keywords: Lactic acid bacteria (LAB); Lactobacillus bulgaricus; bacteriocin; yogurt; antimicrobial activity; Pakistan.
AJMR 2019, 18(1), 1-6;