ISOLATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCING LACTOBACILLUS SP FROM TRADITIONAL FERMENTED FOODS

20 different samples of various traditional fermented foods were screened for the presence of bacteriocin producing LAB using agar well diffusion method. Three best isolates inhibiting the growth of the indicator organisms like Bacillus subtilis, Bacillus cereus, Staphylococcus aureus MTCC 96, Pseudomonas aeruginosa MTCC 424, Vibrio cholerae, E.coli MTCC 739 and Candida albicans MTCC 227 were obtained and identified as L .plantarum, L. lactis and L. acidophilus.