https://updatepublishing.com/journal/index.php/fb <p>The <strong>Food Biology </strong>is a peer-reviewed, open access journal that publishes articles in all the areas of food science and technology.</p> en-US [email protected] (Managing Editor) [email protected] (Managing Editor) Fri, 17 Jan 2025 21:16:59 +0530 OJS 3.3.0.8 http://blogs.law.harvard.edu/tech/rss 60 https://updatepublishing.com/journal/index.php/fb/article/view/9224 <p>The present study was conducted to examine the antimicrobial activity of different <em>Lactobacillus </em>species against pathogenic and food spoilage bacteria. Four species of <em>Lactobacillus </em>were isolated from homemade cheese, raw milk, dosa paste, sauce, and curd. <em>Lactobacillus </em>species isolated from the sampled food source include; <em>Lactobacillus brevis</em>, <em>Lactobacillus plantarum</em>, <em>Lactobacillus fermentum</em>, and <em>Lactobacillus casei</em>. The antimicrobial activity of <em>L. plantarum </em>(P2), <em>L. brevis</em>, <em>L. plantarum </em>(P1), <em>L. casei</em>, and <em>L. fermentum </em>was investigated against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Pseudomonas aeruginosa </em>and <em>Bacillus cereus </em>using well diffusion method of the indicator isolate. The results reveal that the <em>L. plantarum </em>(P2) has highest inhibition zones towards <em>E. coli </em>(25.7±1.35 mm), <em>S. aureus </em>(27.6±0.94 mm), <em>P. aeruginosa </em>(24.4±1.05 mm), and <em>B. cereus </em>(04.2±0.17 mm). The lowest zones of inhibition towards the sampled pathogenic and food spoilage bacteria were reported by <em>L. casei. </em>Our results confirm that the <em>L. plantarum </em>(P2), <em>L. brevis</em>, <em>L. plantarum </em>(P1), <em>L. casei</em>, and <em>L. fermentum </em>had efficient antimicrobial inhibitory effect on <em>E. coli</em>, <em>S. aureus</em>, <em>P. aeruginosa</em>, and <em>B. cereus. </em>Thus these <em>Lactobacillus species </em>could be effectively used for the protection of food from different pathogenic and food Spoilage bacteria.</p> Mamta Sahu Copyright (c) 2025 Mamta Sahu http://creativecommons.org/licenses/by-nc-nd/4.0 https://updatepublishing.com/journal/index.php/fb/article/view/9224 Fri, 07 Feb 2025 00:00:00 +0530