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Abstract
Aim: This study aimed to isolate and explore the diversity and antibacterial efficacy of indigenous Lactic Acid Bacteria (LAB) from naturally fermented food sources, including cow and buffalo milk curd and batter samples from various regions of North Karnataka, India. Results: A total of 218 LAB isolates were obtained from 6 samples across different regions. These isolates were screened for typical physiological traits of LAB, such as being catalase-negative, Gram-positive, and non-spore-forming. Qualified isolates were further tested for their ability to inhibit food pathogens, including E. coli, S. aureus, L. monocytogenes, and S. typhi. The ability to inhibit these pathogens is a crucial trait of LAB as a probiotic organism. Conclusion: This study enhances our understanding of the microbial ecology of LAB in natural fermentative environments in curd samples from rural North Karnataka and highlights their potential application in human health promotion and food safety.
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