Prevailance of Bacteriocin Producing Lactobacillus plantarum in Dairy Products from Mandsaur, Madhya Pradesh

Lactobacillus plantarum, serves as a primary component in probiotic formulations. Present study explored its occurrence in dairy products collected from Mandsaur district of Madhya Pradesh. For this purpose, 18 dairy samples were screened to detect L. plantarum, as a result of which 12 isolates of L. plantarum were obtained. Their genomic DNA extraction, followed by PCR were then tested for bacteriocin production against common food-spoilage bacteria. All isolates appeared Gram-positive, rod-shaped, and non-motile. They efficiently fermented sugars such as galactose, lactose, mannitol, sorbitol, and raffinose. Their peak growth was obtained at pH 5.5 and 37°C, with good tolerance to varying bile salt levels. In all 12 isolates were found to be positive against L. plantarum, out of which L13 strain showed highest bacteriocin activity, resulting into 18 mm wide zone of inhibition against Staphylococcus aureus. The findings thus highlighted abundant bacteriocin producing L. plantarum in local dairy items.