Research Article · FIAR-2026-0202
Isolation, Phenotypic Characterization and Antagonistic Profiling of Bacteriocin-Producing Lactic Acid Bacteria from Fermented Foods
1,2Department of Biotechnology, Swami Vivekanand University, Sagar, Madhya Pradesh 470228, India
Corresponding author: virendra.csa11@gmail.com
Abstract
Foodborne contamination and antimicrobial resistance have increased interest in naturally derived preservation systems. This study screened fermented and animal-derived food samples for lactic acid bacteria (LAB) with bacteriocin-like activity and evaluated the activity of crude cell-free preparations against selected indicator organisms. Thirty-five morphologically distinct colonies were recovered from curd, dosa batter, raw cow milk, kanji and meat. Eleven isolates were catalase-negative and retained as presumptive LAB. Cell-free supernatants from four isolates produced the clearest inhibition against Bacillus subtilis and were examined further by broth microdilution. The lowest recorded MIC values were obtained for IS4 and IS6 against Salmonella typhi. These findings identify fermented foods as useful sources of antagonistic LAB.
Keywords
lactic acid bacteria; bacteriocin-like activity; fermented foods; foodborne pathogens; cell-free supernatant; minimum inhibitory concentration
How to cite this article
Patil, A., & Kumar, V. (2026). Isolation, phenotypic characterization and antagonistic profiling of bacteriocin-producing lactic acid bacteria from fermented foods. Frontiers of Integrated Academic Research, 1(2), 7–11. https://fiarjournal.in/article/fiar-2026-0202