Effect of fermentation on antibacterial activity of milk from Vechur and Kasargod Dwarf cattle

Abstract

The search for alternative therapeutics is on the rise on account of widespread bacterial resistance to numerous conventional antibiotics. Bioactive peptides produced by lactic acid bacteria found in natural sources such as fermented dairy products have attracted attention as a possible source of biotherapeutic peptides. Bioactive peptides released in fermented milk, on the other hand, is dependent on the proteolytic activities of the cultures used. As a result, this study was carried out to evaluate the effect of fermentation on antibacterial activity of milk from Vechur and Kasargod Dwarf cattle against pathogenic bacteria during 21-days storage period at 5°C. High-speed centrifugation was used to create water-soluble crude peptide extracts. The water-soluble peptides from Kasargod Dwarf and Vechur cattle by fermentation showed maximum inhibition against Escherichia coli NCIM2685 and Salmonella enterica ATCC 6017. The zone of inhibition measured ranges from 5mm to 11mm throughout the storage period. However, both did not show zone of inhibition against Bacillus cereus ATCC 10876 and Staphylococcus aureus ATCC 25923 during 21 days of storage at pH 7.4.