Antibacterial Activity of Fermented Whey on Some Selected Enteropathogenic Bacteria

Authors

  • Jaiswal K. R.  P.G. Department of Microbiology, Shri Shivaji Science & Arts College, Chikhli, Buldana, Maharashtra, India
  • A.M. Garode  P.G. Department of Microbiology, Shri Shivaji Science & Arts College, Chikhli, Buldana, Maharashtra, India

Keywords:

Probiotic, antimicrobial activity and dairy products.

Abstract

Probiotic applications in food and feed also require safety assessments including bacterial resistance to antibiotics. The antimicrobial tests of the whey were tested on the test strains of pathogens by using the agar-gel diffusion inhibition test. The assessment of antimicrobial activity was based on measurement of inhibition zones formed around the well. Disc diffusion method did not produce recordable results for all the four type of whey samples against the pathogens. Bioactive peptides present in milk whey are one of the most studied compounds in different dairy products. These bioactive peptides are produced by enzymatic hydrolysis during fermentation and gastrointestinal digestion. Whey is a popular dietary protein supplement that is well known to possess antimicrobial activity, immune modulation, improved muscle strength and body composition.

References

  1. Collins, C.H. and Patricia M. Lyne (1980). Microbiological Methods. Butterworth World Student Reprint, London.
  2. European Food Safety Authority. (2008). Technical guidance prepared by the scientific panel on additives and products or substances used in animal feed (FEEDAP) on the update of the criteria used in the assessment of bacterial resistance to antibiotics of human or veterinary importance. The EFSA Journal 732, 1-15.
  3. Farrell, H.M.; Jimenez-Flores, R.; Bleck, G.T.; Brown, E.M.; Butler, J.E.; Creamer, L.K.; Hicks, C.L.; Hollar, C.M.; Ng-Kwai-Hang, K.F. (2004). "Nomenclature of the Proteins of Cows' Milk—Sixth Revision". Journal of Dairy Science. 87 (6): 1641–1674.
  4. Hussein, Moshtaq Talip, Eman M. Jarallah, Abuallah Khadum Hindi (2015). Detection of the antibacterial activity of bioactive peptide isolated from fermented buffalo milk in vitro. IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS), 10 (6) Ver. III: 21-24.
  5. Kar, T. and A.K. Misra (1999). Therapeutic properties of whey used as fermented drink. Revista de Microbiologia, 30:163-169.
  6. Moller N, Scholz-Ahrens K, Roos N, Schrezenmeir J (2008). Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition, 47, 171-182.
  7. Walsh, H., Ross, J., Hendricks, G., and Guo, M. (2010) Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent. J. Food Sci. 75, M327-M337.

International Journal of Scientific Research in Science and Technology

Downloads

Published

2018-04-30

Issue

Volume 4, Issue 5, March-April-2018

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Jaiswal K. R., A.M. Garode, " Antibacterial Activity of Fermented Whey on Some Selected Enteropathogenic Bacteria, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 5, pp.1558-1561, March-April-2018.