Abstract: Background and Objective: Curd is commonly consumed fermented dairy product in Punjab region. Majority of the dairy products that have undergone fermentation often include lactic acid bacteria. This investigation set out to separate Lactobacillus from several curd samples.
Methods: Total six samples of curd were gathered from different resources and isolates were produced by cultivating the samples on MRS (De Man, Rogosa and Sharpe) agar medium. The characterization of isolates was based on their phenotypic traits, biochemical activities and antibiotic sensitivity testing.
Results: The study revealed the presence of Lactobacillus bacteria in the isolates. The colonies were creamish white and opaque on MRS agar plating and all bacteria were Gram- positive, rod shaped and non-motile in nature. Different biochemical test results were found to be negative i.e. catalase, methyl red, oxidase etc. The isolates named C1 and C2 were underwent more testing to check their susceptibility towards different antibiotics. Many of the broad- spectrum antibiotics were found to be isolate sensitive. The isolate C1 showed resistance to ampicillin while C2 was resistant towards ceftriaxone and ciprofloxacin. Moreover, amoxiclav and vancomycin were found intermediate in both samples.
Conclusion: The research came to the conclusion that the antagonistic effects of substances by bacteria, such as lactic acid bacteria, are extremely important in enhancing human health and food quality since they can be employed in both pharmaceutical preparations and dairy supplementations.
Keywords: Antibiotic sensitivity, Curd, Lactobacillus, Probiotics.
Title: ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM CURD
Author: Harpreet Kaur, Amandeep Kaur, Deepika Kapoor, Shyamal Koley
International Journal of Healthcare Sciences
ISSN 2348-5728 (Online)
Vol. 13, Issue 2, October 2025 - March 2026
Page No: 46-52
Research Publish Journals
Website: www.researchpublish.com
Published Date: 24-October-2025
