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.

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International Journal of Scientific Research in Science and Technology

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Published

2018-04-30

Issue

Volume 4, Issue 5, March-April-2018

Section

Research Articles

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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.