Document Detail

Antibiotic resistance and probiotic properties of dominant lactic microflora from Tungrymbai, an ethnic fermented soybean food of India.
MedLine Citation:
PMID:  22752919     Owner:  NLM     Status:  In-Data-Review    
The present investigation was conducted to assess lactic acid bacteria present in traditionally fermented food of ethnic tribes in India for probiotic properties, antibacterial activity, and antibiotic tolerance behavior. Enterococcus sp., Lactobacillus sp., and Lactococcus sp. showed antibacterial activity against Bacillus cereus MTCC 430, Staphylococcus aureus subsp. aureus MTCC 740, and Salmonella enterica ser. paratyphi A MTCC 735. Lactococcus sp. and Lactobacillus sp. could tolerate acidic conditions (pH 2) and high bile salt concentration (4000 ppm). The lactic microflora were found to be sensitive to most common antibiotics, except for cloxacillin (5 μg), cephalexin (30 μg), and cephalothin (30 μg).
Sharmila Thokchom; Santa Ram Joshi
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Publication Detail:
Type:  Journal Article     Date:  2012-06-30
Journal Detail:
Title:  Journal of microbiology (Seoul, Korea)     Volume:  50     ISSN:  1976-3794     ISO Abbreviation:  J. Microbiol.     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-07-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9703165     Medline TA:  J Microbiol     Country:  Korea (South)    
Other Details:
Languages:  eng     Pagination:  535-9     Citation Subset:  IM    
Microbiology Laboratory, Department of Biotechnology and Bioinformatics, North-Eastern Hill University, Shillong, 793022, India.
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