Isolation, Characterisation And Identification Of Lactobacilli Spp. And Study Of Its Pharmacological Activity In Vitro

Lactic acid bacteria were isolated from the traditional food named dahi in West Bengal, India. The isolates were assigned to the genera Lactobacillus on the basis of their morphological, physiological and some biochemical characteristics. It was observed that the isolated Lactobacillus specie are resistant to inhibitory substances like phenol (0.4%) and NaCl (4%). The isolates were resistant to all the selected antibiotics used in this study. Cell free supernatant obtained from the isolates exhibited inhibitory activity against selected pathogens of both Gram positive and Gram negative group.